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Chinese eggplant recipe - This is a deliciously sticky Chinese Eggplant recipe, where we grill (broil) our eggplants so they’re beautifully caramelised.

Sticky Chinese Eggplant Recipe

This is a deliciously sticky Chinese Eggplant recipe, where we grill (broil) our eggplants so they’re beautifully caramelised.
5 from 3 votes
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Course: Main Course
Cuisine: Chinese
Keyword: Best Chinese Eggplant Recipe, Chinese Eggplant Recipe, Chinese five spice, Grilled Chinese Eggplant, Healthy Chinese Eggplant Recipes, Shaoxing wine, Soy sauce
Total Time: 30 minutes
Servings: 4

Equipment

  • Grill (broiler)
  • Baking tray
  • Foil
  • Frying pan
  • Stovetop
  • Microwave

Ingredients

  • 4 eggplant
  • 3 tablespoon soy sauce
  • 1.5 tablespoon Shaoxing wine
  • 3 tablespoon tomato paste
  • 2 tablespoon brown sugar
  • 1.5 tablespoon miso paste
  • 1.5 teaspoon Chinese five spice
  • ⅓ cup water
  • ½ bunch green onion
  • 1 bunch broccolini
  • 1 Lebanese cucumber
  • 2 tablespoon fresh ginger
  • 3 cloves garlic
  • 2 tablespoon cornflour
  • ¼ cup peanut oil
  • 1 teaspoon sesame oil
  • 450 g microwave rice
  • 2 tablespoon sesame seeds
  • 2 tablespoon Greek yoghurt opt.
  • 2 tablespoon salt

Instructions

  • Fill a bowl with salty water. Cube eggplant into 2 cm pieces and place in the bowl, and cover with a plate so all the eggplant pieces are submerged. Set aside for 15 mins.
    4 eggplant, 2 tablespoon salt
    Submerge eggplant in water
  • Turn the grill on your oven and line a large baking tray with foil.
    Line a large baking tray with foil.
  • In a bowl combine soy, Shaoxing wine, tomato paste, brown sugar, miso paste, five spice (opt. to reduce or omit five spice as it may be too strong a flavour for your child) and water. Set aside.
    3 tablespoon soy sauce, 1.5 tablespoon Shaoxing wine, 3 tablespoon tomato paste, 2 tablespoon brown sugar, 1.5 tablespoon miso paste, 1.5 teaspoon Chinese five spice, ⅓ cup water
    In a bowl combine soy, Shaoxing wine, tomato paste, brown sugar, miso paste, five spice and water.
  • Trim green onion and finely slice on an angle. Trim broccolini and slice in half lengthwise. Slice cucumber into batons. Peel and finely grate ginger and garlic.
    ½ bunch green onion, 1 bunch broccolini, 1 Lebanese cucumber, 2 tablespoon fresh ginger, 3 cloves garlic
    Prep green onion, broccolini, cucumber, ginger and garlic.
  • Drain eggplant and press down on it with a tea towel or paper towel to remove excess moisture. Sprinkle over cornflour and toss, then toss with oil.
    2 tablespoon cornflour, ¼ cup peanut oil
    Drain eggplant. Sprinkle over cornflour and toss, then toss with oil.
  • Evenly place eggplant on the lined baking tray and put under the grill for 5 minutes, checking regularly, until starting to colour and crisp up.
    TIP: Different grills yield different results - you may need more or less time, so keep checking on this.
    Evenly place eggplant on the lined baking tray.
  • Heat a frying pan over high heat, add sesame oil and broccolini and  saute for 2-3 minutes until green. Remove to a plate.
    1 teaspoon sesame oil, 1 bunch broccolini
    Heat a frying pan with sesame oil and saute broccolini.
  • Turn eggplant and return to the grill for a further 5 minutes. Meanwhile, microwave rice.
    450 g microwave rice
    Turn eggplant and return to the grill.
  • Add ginger and garlic to the frying pan and saute for a minute until fragrant, then add the sauce. Cook for about 3-4 minutes until it reduces and darkens. Take eggplant from the grill and gently stir through.
    2 tablespoon fresh ginger, 3 cloves garlic
    Add ginger and garlic to the frying pan and saute. Add grilled eggplant and stir through.
  • Serve on a bed of rice with broccolini and cucumber on the side, topped with green onion and sesame seeds.
    If the flavours are too strong for your little one, mix some Greek yoghurt through their eggplant to reduce the intensity.
    ½ bunch green onion, 1 Lebanese cucumber, 2 tablespoon sesame seeds, 2 tablespoon Greek yoghurt
    Chinese eggplant recipe - Serve on a bed of rice with broccolini and cucumber on the side, topped with green onion and sesame seeds.

Nutrition

Calories: 799kcal | Carbohydrates: 140g | Protein: 19g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 8g | Sodium: 4675mg | Potassium: 1547mg | Fiber: 18g | Sugar: 27g | Vitamin A: 1161IU | Vitamin C: 56mg | Calcium: 195mg | Iron: 5mg