Chinese Eggplants with Chili Garlic Sauce

Eggplants were a staple food at my house when I was growing up. Whether it was fried, boiled, grilled, baked, stewed or stir-fried, eggplants will always be a comfort food for me.  My former neighbor and dear friend introduced me to her way of cooking eggplants, stir-frying it with ground pork and flavoring it with oyster sauce. I have been cooking eggplants this way for so many years until I came across a spicy eggplant dish at the cooked food section at a local Asian store. Since then, I would buy this dish every time I do my grocery shopping.  This past week, after searching online and adapting it according to my family’s taste, I was able to replicate this wonderful dish.

In this recipe, the ground pork is first marinated with soy sauce and then stir-fried with garlic. Eggplants and the sauce are added next and cooked until the eggplants are tender. Finally, the cornstarch solution is added to thicken the sauce. The result is a delicious eggplant dish with sauce that is a bit spicy (to my own taste but not to my husband), enjoyed by my whole family 🙂

Cooking Tips for Perfect Eggplants

Choosing the right eggplant is essential for this dish. Look for firm, shiny eggplants with smooth skin. Avoid any that have soft spots or discoloration. For the best texture, slice the eggplants into uniform pieces; this ensures even cooking. If you want to reduce bitterness, you can sprinkle salt on the slices and let them sit for about 30 minutes. Rinse and pat them dry before cooking. When stir-frying, use a wok if you have one. The high sides help to contain the ingredients and allow for better tossing. Keep the heat at medium-high to achieve that nice sear without overcooking. Stir frequently to prevent sticking and burning. If the sauce seems too thick, add a splash of water or broth to adjust the consistency. Lastly, taste as you go. Adjust the seasoning to fit your palate. Adding more chili or garlic can elevate the flavor profile. These small adjustments can make all the difference in achieving that perfect dish.

Serving Suggestions and Variations

This Chinese eggplant dish pairs wonderfully with steamed jasmine rice or fluffy quinoa. If you want to bulk it up, serve it alongside a protein like grilled chicken or tofu. For an extra crunch, sprinkle some toasted sesame seeds or chopped peanuts on top before serving. If your family enjoys a bit more heat, consider adding sliced fresh chili peppers or a dash of chili oil right before serving. For a vegetarian version, simply omit the ground pork and replace it with mushrooms or tempeh for a similar texture. You can also experiment with the sauce by adding a splash of vinegar or a drizzle of honey for a sweet and tangy twist. Another variation is to add some bell peppers or snap peas during the stir-fry for added color and nutrition. Feel free to get creative with the ingredients you have on hand; this dish is versatile and forgiving, making it easy to adapt to your taste preferences.

Frequently Asked Questions

What can I use instead of ground pork?

Ground chicken or turkey works great as a substitute if you’re looking for a leaner option. For a vegetarian twist, try crumbled tofu or tempeh sautéed with some extra seasoning.

How should I store leftovers?

Store any leftovers in an airtight container in the fridge for up to three days. Reheat gently on the stove or in the microwave to keep the eggplants from becoming mushy.

Can I make this dish ahead of time?

You can prepare the eggplants and sauce ahead of time and store them separately in the fridge. Just combine and cook them when you’re ready to serve for the best texture.

What should I serve this dish with?

Serve this spicy eggplant dish over steamed rice or noodles to soak up that delicious sauce. It also pairs nicely with a simple side of stir-fried greens.

What are common mistakes to avoid when cooking eggplants?

One common mistake is not salting the eggplants before cooking, which can lead to bitterness. Also, avoid overcrowding the pan while frying, as this can steam the eggplants instead of giving them a nice sear.

Chinese Eggplants with Chili Garlic Sauce

Liza Agbanlog

Savor the tender, velvety Chinese eggplants coated in a spicy chili garlic sauce, paired with savory ground pork for a flavorful weeknight delight. It's easy to whip up and packed with rich, bold flavors.

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Prep Time 25 minutes mins

Cook Time 15 minutes mins

Total Time 40 minutes mins

Course Main Course

Cuisine Chinese

Servings 5 -6 servings

Calories 350 kcal

Ingredients

  

1x2x3x

• ½ lb lean ground pork
• 1 tablespoon soy sauce
• 1 ½ lbs. Chinese eggplants ends trimmed and cut on the diagonal into ½-inch slices
• 3 tablespoons olive oil
• 8 garlic cloves thinly sliced
• 2 teaspoons cornstarch dissolved in 1 tablespoon water

Sauce:

• 2/3 cup chicken stock
• 4 ½ tablespoons hoisin sauce
• 3 tablespoons soy sauce
• 2 tablespoons balsamic vinegar
• 2 tablespoons chili garlic sauce for spicy sauce or 1 tablespoon chili garlic sauce for a mild sauce
• 1 teaspoon sesame oil

Instructions

 

• Combine the pork with the soy sauce in a bowl. Stir to coat and let stand for 10 minutes.
• In another bowl, combine all sauce ingredients. Set aside.
• Heat oil in a large skillet over high heat. Add garlic and cook for 10 to 15 seconds. Add the pork and cook, stirring, until it changes color, 1 to 2 minutes.
• Add the eggplants, stir, add the sauce and stir to mix well. Reduced the heat to medium, cover and cook until eggplants are tender, 8 to 10 minutes.
• Add cornstarch solution and cook, stirring until sauce thickens. Transfer to a plate and serve with steamed rice.
• Enjoy!

Notes

This recipe is adapted from Emeril Lagasse.

Nutrition

Calories: 350kcalCarbohydrates: 18gProtein: 20gFat: 24gSaturated Fat: 4gCholesterol: 70mgSodium: 800mgFiber: 5gSugar: 6g

Keyword chili garlic sauce, eggplant, ground pork, spicy, stir-fry

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