Spicy Chinese braised aubergine recipe

One of my favourite vegetables is the humble aubergine or eggplant. Its versatility makes it so easy to eat and cook across so many different world cuisines. Its earthy flavour and texture mean it can stand up to a lot of aromatics, herbs and spices – and this Chinese braised aubergine is not only quick and easy to make, but really delicious. Chinese aubergine recipes don’t come better than this.

This Chinese aubergine dish is a family favourite

Some of the best Chinese dishes are those that are simple and can be made with little or few ingredients. My parents ate this aubergine dish [or spicy Chinese eggplant recipe in the USA], a lot during their childhood – meat was a treat and expensive – so this is an effortless filling meal that can be eaten with rice.

My parents also made this braised aubergine quite regularly for me as I was growing up. This is why I love it so much. And if I fancy eating vegetarian/vegan meals, this aubergine recipe is one of my regular choices. It’s healthy, tasty and comforting, plus packs a huge punch in terms of flavour. 

Where does this Chinese aubergine dish originate?

Chinese braised aubergine, also known as “Yu Xiang Qie Zi in Chinese, has its origins in Sichuan cuisine, which hails from the Sichuan province in southwestern China. This fiery yet delicious dish, deeply rooted in the heart of Sichuan cuisine, promises an explosion of taste.

What ingredients are needed?

As I mentioned previously, there aren’t many ingredients. To make this Chinese braised aubergine you’ll need:

• 2 aubergines

• garlic

• ginger

• salt

• rice wine vinegar

• sugar

• dark soy sauce

• chilli oil or chilli bean paste

• vegetable stock

• spring onion

How do I make this Chinese aubergine recipe?

The beauty of this aubergine dish is that once you’ve prepped all the ingredients, it doesn’t take long to cook. The first thing to do is to salt the aubergine in a colander. Why should you do this? It’s a vital step if you want the aubergine to be soft and to be tender – and the salt draws out excess moisture. I find that about 20-30 minutes is long enough. Once you’re ready to cook the aubergine, rinse them with cold water and then pat dry with a kitchen towel and put them to one side.

You’ll need a large frying pan or wok. Heat some vegetable oil, then add the garlic, ginger, and spring onions –  and stir fry in the oil for around 20 seconds to release the aromatics. Next, quickly add the aubergine, soy sauce, rice wine vinegar, sugar, chilli oil, and vegetable stock. Combine all the ingredients, and then simmer until the aubergine becomes tender and the sauce thickens. This takes around 15 minutes. If you’d prefer it to have more sauce, then add a little water.

What to serve with braised aubergine?

Simple is best. I love to serve this with plain white rice, or egg-fried rice. Sometimes, if I have any leftovers, then I’ll whip up some ramen with soup and add the aubergine on top of the noodles with some extra chilli sauce – honestly, it’s really good! My husband also loves to have this Chinese aubergine with rice and a fried egg on top – with a runny yolk.

Can you reheat leftovers?

Yes, this braised Chinese aubergine can be kept in an airtight container and kept in the fridge for up to three days, before reheating on high for around 3-4 minutes in a microwave. If you want to freeze any leftovers, let the braised aubergine cool down, before adding to a freezer-safe container and then freezing for up to three months. Defrost thoroughly before reheating. 

Other vegetarian recipes

• Easy aubergine parmigiana

• Spicy peanut noodles

• Spring onion noodles

• Best ever halloumi curry 

• Tasty couscous salad

• Tofu pad see ew

• Cauliflower mac and cheese

Chinese spicy braised aubergine

5 from 15 votes

If you're looking for a quick and easy vegetarian dish that is full of flavour, comforting and filling, this braised aubergine dish will be a real winner

Servings 3

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Print Recipe Pin Recipe

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 2 aubergines
• 2-3 teaspoons salt
• 1 tablespoon vegetable oil
• 2 tablespoons dark soy
• 1-2 tablespoons chilli oil
• 1 tablespoon sugar
• 1 tablespoon rice wine vinegar
• 3 cloves garlic crushed
• 1 tablespoon ginger paste
• 250 ml vegetable stock
• 3 spring onions finely chopped

Instructions

 

• Chop the aubergine into large cubes. Then add them to a colander and sprinkle the salt over them. Leave for 30 minutes so that extra moisture from the aubergine is drawn out.
  
• Rinse with cold water and pay dry with kitchen towel.
  
• Heat the oil in a wok or large frying pan, then add the garlic, ginger, and spring onions. Stir fry for 20 seconds then add the aubergine. Continue stir frying the ingredients.
  
• Then add all the other ingredients. Turn the heat down and simmer for 10-12 minutes, stirring occasionally until the aubergines are soft and tender. And the sauce has thickened.
  
• Serve with extra chilli oil and spring onions with plain rice.
  

Nutrition

Calories: 128kcal

Author: cooksimply

Calories: 128kcal

Course: Dinner, Lunch

Cuisine: Asian, Chinese

Did you make this Chinese braised aubergine recipe?

If you made this aubergine recipe, please leave me some star ratings and comment below or tag @cooksimplyathome on Instagram. You can find other recipe ideas here.