Eggplant with spicy garlic sauce | Vegan & Vegetarian Eggplant Recipe | Crispy Sautéed Eggplant

Crispy sauteed Eggplant with Spicy Garlic Sauce is a beautifully rich dish that's perfect on steamed rice. This Eggplant recipe is a restaurant-style recipe and perfect for a vegan with a vegetarian.

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Tags:Chinesefood,eggplant,stir-fry,vegan,plant-based,veganfood,cooking,quick dinner,homemade,healthy,chinese cooking,vegetarian,iane Yang Kirk,cooking show,home chef,asian recipe,delicious,nomnomnom,gluten free,Asian influenced meals,low calorie,how to,Maangchi,Wantanmien,cookingwithdog,Foodwishes,PailinsKitchen,Jaime Oliver,crispy sauteed eggplant,Chinese cuisine,how make eggplant,americanchinesefood,chinesestreet food,eggplant caviar,friedeggplantrecipe,friedeggplant

[justkay]

2 x chinese eggplant cut into bite size pieces
1/2 tsp vinegar
1/2 tsp salt
(Let the above mixture stand for approx 15 minutes)
Scallions, chopped (white part used in cooking - optional; green part used as garnish)
1 tbsp ginger, grated
1 tbsp+ garlic, finely chopped
Finely chopped small green chillies
4-5 tsp corn starch - divided (approx 1 tbsp used to coat eggplants, the remainder to make slurry)
1 1/2 tbsp soy sauce
Chilli flakes to taste (optional)
Water as needed
Little bit of sugar
Sesame seeds for garnish

[elizabethkalac]

This is delicious! I've made it about 3 times now. The only thingI do differently is that, after I coat the eggplant in cornstarch, I put it in a parchment lined roasting pan, toss with olive oil and roast at 425 for about 25 minutes. I stir it about 2 times during its roasting time. They come out really crispy.

[k.m.parekh]

My God! do you know how easy you made this recipe? For the last 14 years i could not figure out what the secret ingredient to Chinese cooking is and it is corn starch! I did not realize that corn starch makes eggplant crispy. Thank you so much and yes, i am a subscriber...

[yadiranavarro]

Eggplant has always been kind of intimidating to me, but I tried this recipe today and I'm so proud of myself because it was SO delicious. Thank you for the recipe!!!

[ורד-לש]

Wow! Made this with slight modifications due to having the smaller chunkier eggplants and no ginger... I cut up the eggplant into smaller bite sized pieces as you suggested and added ginger powder when mixing in the extra cornstarch into slurry.. wow.... thank you so much for such a delicious simple recipe! Yum! Yum!

[FionaS]

I just made this for me, so so delicious, Lockdown turned me into a vegan 🌱 and am loving it, but this recipe is a game changer, me being African and love spicy 🌶 food. Thanks a million! Please make more recipes, you are appreciated !!!

[LeJendLBC]

Let’s just say my 2020 quarantine meals just got better. Thanks Mitisha!

[eljanrimsa]

I love that you cut the eggplant in pieces not slices. That way they keep a firm texture which makes them extra delicious.
I don't salt and rinse them because I like the bitterness but that's just me.

i'm glad I saw this I am running out of creative things to cook on my veggie diet THANKS!

[haylejo]

Oh my gosh! This is amazing! So I used mini eggplants since that’s all I had, and used a jalapeño instead of the chillies since I didn’t have any and let me tell you, my mouth is on fire! But I love spicy and it’s amazing! Also added a little too much cornstarch for the sauce but it turned out really great! Will have to make again! Thank you so much for sharing this recipe!

[nick]

I just made this for me and the wife (I couldn't find a Chinese eggplant so I used a regular one). Absolutely delicious! I will definitely make this again - thanks for sharing, Mitisha, thumbs way up!

[Rivu]

Made it, liked it. Started craving again, so will make again tomorrow. Thanks for this great recipe!

Btw I just used ginger-garlic paste instead of mincing then separate, which saves a lot of time and effort just FYI. Also, I’d recommend adding the chili flakes early on before the soy sauce. The heat from the pan activates the aromatic properties of the chili flakes from my experience

[SissyBR]

Made this tonight for my family and omg. It was great. Used two regular eggplants, peeled them first. Will most certainly add this to my rotation meals. Loved that the video was easy to follow and no distracting background music. Great job.

[Tlhakxza]

Thank you very much YOUTUBE for recommending me this lady’s channel and introducing me to a nice and tasty way of cooking Brinjal aka Eggplant 🍆

I’m gonna make this one day and revert with my experience, for now you have a subscriber down in Johannesburg, South Africa 🇿🇦✌🏿👌🏿👊🏿😉 THANK YOU.

[jeffwatson]

i'm glad I saw this I am running out of creative things to cook on my veggie diet THANKS!

[donnamcfarland]

Just finished making it plus the basmati rice & sprinkled with toasted slivered almonds. Soooo delicious!!! Very grateful that you showed us this… can’t wait to see more! My dinner- is complete!❤❤

[peytonlecornu]

10/10 would recommend this recipe. I just made it for my mom and I (her absolutely despising eggplant anything) and we BOTH loved it!

[mariemantlen]

I have exactly the same frying pan, and it is the best buy I've ever had and at an amazing price!

[RafaelElectronic]

Okay this is the most gorgeous eggplant dish I've ever seen

[siobhanwooden]

Just turned vegan and also had never had aubergine before. This dish was beautiful, and will now become a regular for me, thank you. I may also use this technique with other veggies.