• Prep Time: NA
  • Cooking Time: NA
  • Serves: NA

Spicy Vegan Chinese Eggplant

  • Recipe Submitted by on

Category: Desserts

 Ingredients List

  • 2 large Japanese eggplants (or 1 large regular one or equivalent) ”“ cut into 1 inch cubes
  • 1 onion ”“ diced
  • Thai basil (or red basil or regular basil) ”“ chopped ”“ optional
  • Sesame oil
  • 6 garlic cloves ”“ chopped
  • 4 TBS minced ginger (I used jarred)
  • 3 TBS brown sugar
  • 1 TBS sriracha
  • 2 TBS sambal oelek (or chili garlic sauce)
  • 2 tsp molasses
  • 3 TBS soy sauce
  • 1/2 cup tomato sauce (I used homemade I had leftover but jarred or canned is fine)
  • 1 TBS rice vinegar
  • 1 TBS vinegar
  • Crushed red pepper
  • Salt
  • Sesame seeds
  • 1/2 cup water
  • Scallions ”“ green parts sliced ”“ as garnish


Heat 2-3 TBS sesame oil in a pan & add the eggplant. Add a little salt & some crushed red pepper. Saute over medium heat until tender but not mushy. Maybe 5-8 minutes. Set aside in a bowl.
Using the same pan, heat another 2 TBS sesame oil & saute the onion with a bit of crushed red pepper. When soft ”“ add to the bowl with the eggplant.
In the same pan, heat another 2 TBS sesame oil. Add 2-3 TBS sesame seeds & the garlic & the ginger. When the garlic begins to brown add the tomato sauce, brown sugar, sriracha, sambal oelek (or chili garlic sauce), molasses, soy sauce, rice vinegar, vinegar & water. Simmer over med-low heat for ten minutes. Add the eggplant & onions & simmer another 5 minutes. Stir in some chopped basil (if using).
Serve over rice garnished with additional chopped basil, the scallions & some additional sesame seeds.

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