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Vegan Chinese Chilli Eggplant - Cook Republic #vegandinner #eggplant #chineserecipe

VEGAN CHINESE CHILLI EGGPLANT


  • Author: Sneh
  • Total Time: 10 minutes
  • Yield: 4 1x
  • Category: Stir-Fry, Dinner, Mains, Sides
  • Cuisine: Chinese
  • Diet: Vegan

Description

A super delicious, 10-min quick stir-fry that tastes exactly like that Chinese Eggplant dish you had at the restaurant. This Vegan Chinese Chilli Eggplant will become an instant favourite at the dinner table.


Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon sesame oil
  • 1 long red chilli, thinly sliced
  • 4 garlic cloves, minced
  • 1-inch ginger piece, thinly sliced and julienned
  • 1 large eggplant (500-600g) cut into long, angled slices*
  • 1 tablespoon light soy sauce
  • 2 tablespoons hoisin sauce
  • 2 teaspoons sugar
  • sea salt flakes and freshly ground black pepper, to taste
  • 1/4cup (60ml) vegetable stock
  • 1/2 cup sliced spring onion (green only)
  • white sesame seeds, to garnish

Instructions

  1. Heat a medium wok on medium-high heat.
  2. Add olive and sesame oils. Add chilli, garlic and ginger.  Stir-fry for a few seconds until starting to turn golden.
  3. Add eggplant and increase heat to high. Stir-fry tossing constantly for approximately 1 minute until eggplant is thoroughly coated in oil and starting to char.
  4. Add soy sauce, hoisin sauce, sugar, salt and pepper. Mix well and stir-fry for a few seconds.
  5. Add vegetable stock. Cover the wok with a lid. Reduce heat to medium and cook for 8 minutes.
  6. Remove from heat and spoon into a serving dish. Return wok to the heat. Add spring onion and flash fry for a few seconds until just glazed. Add spring onion to the eggplant in the serving dish and toss gently. Garnish with sesame seeds and serve hot with steamed rice.

Notes

*See the process shots above to cut the eggplant perfectly for this stir-fry dish. You want each slice to be slightly long but bite-sized with a small amount of skin and lots of flesh. To do this, I chop the stem off. I slice the eggplant lengthways into 4-5 long, thick slices. I make a single cut down the middle (lengthways). This gives me 8 thick and long eggplant batons. I slice each baton at a slight angle to get 4 almost diamond-shaped pieces.

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