This Chinese ginger eggplant dish only requires 6 ingredients. It’s delicious and goes well with rice. Ready in 30 minutes. 

This Chinese ginger eggplant dish only requires 6 ingredients. It's delicious and goes well with rice. Ready in 30 minutes. 

This is one of my mom’s go-to recipes. Simple, easy, and taste like home. Pair it with Spicy Shrimp or Thai Fried Squid With Basil Leaves. Cook some rice or quinoa on the side. Here you have a fantastic meal for your family. I hope you like it!

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This Chinese ginger eggplant dish only requires 6 ingredients. It's delicious and goes well with rice. Ready in 30 minutes. 

Ginger Eggplant

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  • Author: Sharon Chen
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Sides
  • Method: Stovetop
  • Cuisine: Chinese
  • Diet: Low Fat
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Description

This Chinese ginger eggplant dish only requires 6 ingredients. It’s delicious and goes well with rice. Ready in 30 minutes. 


Ingredients

Units Scale
  • 2 Chinese eggplants (about 1.5 pounds), cut into diamond shape
  • 1 ounce ginger, sliced
  • 3 tablespoons vegetable oil
  • 9 tablespoons water
  • 1/4 cup low sodium soy sauce (coco aminos if gluten free)
  • 1 teaspoon brown sugar

Instructions

  1. In a large sauté pan, heat up oil over high heat. Place a small bowl of water on the side.
  2. Add ginger, stir until fragrant (about 1 minute).
  3. Add eggplants, stir a few times until the oil is gone. Add 3 tablespoons water from the small bowl. Stir, cover and cook on medium high heat for 3-5 minutes, or until water’s absorbed.
  4. Uncover. Add another 3 tablespoons water and stir. Cover and cook for 3-5 minutes until the water is gone again.
  5. Repeat the above step one more time to make sure all the water’s absorbed and the eggplants are soft. (Please be patient at these steps. They are essential to make our eggplants nice and tender.)
  6. Now add low sodium soy sauce. Stir well. Cover and cook for 2 minutes.
  7. Uncover. Add sugar. Keep stirring until the sugar is dissolved and the soy sauce is absorbed completely by the eggplants (about 3-5 minutes).
  8. Plate and serve with rice or quinoa.

NOTE

  • Unfortunately, the standard American eggplant does not work well with this recipe. Wondering the difference among all types of eggplants? Here’s a roundup of eggplants. (American eggplant is not pictured.)

About the Author

Sharon Chen is an Integrative Nutrition Health Coach and author of the Complete Sous Vide Cookbook. She believes food not only brings healing but also connection. As the creator of StreetSmart Kitchen, she aims to make meal prep easier than ever and help you find balance, ease, joy, and simplicity in the kitchen as you improve your well-being.