Eggplant is one of my go-to ingredients when I feel like firing up the wok. You can make an easy stir fry with some garlic, ginger and a handful of vegetables. Or you can make aubergine the star of the show with a few common pantry sauces.
Chinese Eggplant With Garlic Sauce
This Chinese eggplant recipe is one of my all time favorites. The secret is in the sauce – shaoxing wine and chinkiang vinegar impart malty, sweet, vinegary perfection. The spicy garlic sauce recipe is super simple, and is leveled up by chopped scallions and dried chili peppers.
Nasu Dengaku – Miso Glazed Eggplant
These aubergines are scored, pan-fried and brushed with miso paste and sake glaze before being broiled. Garnish with sesame seeds for an authentic Japanese dish that looks as good as it tastes.
Stir Fried Eggplant and Seitan With Garlic and Tomato
Eggplant and seitan are flash fried with garlic and tomato in a savory, peppery sauce. The star of this Asian stir fry is the eggplant itself – it is super tender and soaks in all of the amazing flavors of shoyu, rice vinegar and sesame oil.
Char Siu Style Roasted Eggplant
This is one of the rare times I use Italian eggplant – or in a pinch American globe eggplant. The wider circumference of those varieties works so well in this dish. A simple marinade that prominently features five spice powder makes this Chinese eggplant dish a family favorite.
Sauteed Japanese Eggplant
This dish is one of those eggplant recipes that goes well with pretty much anything (noodles, quinoa, farro, etc.). And since it's not a heavy dish, you can also serve this as a side dish in a larger Japanese meal.