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Easy Chinese Spicy Garlic Eggplant (30-min)

Christie Lai
Chinese Spicy Garlic Eggplant. Tender eggplant cooked in a spicy, savoury garlic sauce accented with aromatic dried red chilies, green onions, and ginger. You will never want to cook eggplant any other way once you try this! This eggplant dish is ready in just 30 minutes.
5 from 10 votes
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Dinner, Lunch, Side Dish
Cuisine Chinese
Servings 2
Calories per serving 370 kcal


  • 1 lb Chinese eggplants (or sub with Japanese eggplant or normal one will do)
  • ¼ cup cornstarch for coating
  • 5 tablespoon vegetable oil or as needed
  • 10 dried red chilies dried
  • 5 slices ginger peeled
  • 1 green onion finely chopped



  • In a small bowl, combine sauce ingredients and set aside.
  • Slice your unpeeled eggplant vertically into quarter long strips. Then cut the strips into 1.5-inch-long pieces. Transfer to a large bowl. Pour cornstarch over eggplant. Using your hands, coat chopped eggplant in cornstarch. Note: The cornstarch helps the sauce cling onto your eggplant.
  • In a wok or pan over medium high heat, add ¼ cup vegetable oil. Once oil is hot, add eggplant. Fry until 80% cooked. Remove from wok and set aside.
  • Reduce to low-medium heat, add 1 tablespoon of oil along with dried red chilies, ginger, and green onions. Fry for 5-10 seconds.
  • Add back in eggplant. Pour sauce overtop.
  • Gently and quickly toss until eggplant is coated in sauce. Remove off heat and enjoy!
Enjoyed my recipe?Please leave a 5 star review (be kind)! Tag me on social media @christieathome as I'd love to see your creations!
Calories: 370kcal | Carbohydrates: 84g | Protein: 13g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 788mg | Potassium: 2392mg | Fiber: 25g | Sugar: 39g | Vitamin A: 2361IU | Vitamin C: 342mg | Calcium: 118mg | Iron: 4mg