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Chinese Chilli Eggplant / www.quichentell. com

Chinese Chilli Eggplant

Fried eggplant wedges smothered in a thick, hot, sweet and salty sauce
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Servings 3


  • 500 g small eggplants quartered
  • 3-4 large mildly hot red chilli peppers de-seeded and cut into thin strips
  • 3 tsps cornflour
  • 3 cloves of garlic finely minced
  • 1- inch piece of ginger finely minced
  • 3-4 bird’s eye chillies chopped
  • of 1 ghost pepper finely minced
  • 2 + 1 tbsps of peanut oil
  • 2 tbsps dark soy sauce
  • 1 tbsp light soy sauce
  • 1 tbsp fish sauce optional
  • Salt


  • Soak the eggplant wedges in a bowl of lightly salted water for 15-20 minutes making sure that they are submerged.
  • After 20 minutes, drain the eggplants and dry on kitchen towels.
  • Put the wedges in a bowl and sprinkle the cornflour over, mixing lightly with your hands to make sure that all the pieces are well coated.
  • Heat 1 tablespoon of oil (at a time) in a non stick skillet on medium-high heat and fry the eggplants (in 2 batches) till they are well browned and cooked. Remove and set aside.
  • Heat the remaining 1 tsp of oil in the same pan on low heat and fry the strips of red chilli pepper for a couple of minutes till slightly soft. Put in the minced garlic and ginger and fry for 20 seconds taking care not to burn them.
  • Add the rest of the chopped chillies and fry quickly for a few seconds. Pour in the sauces and bring to a simmer.


Adapted from www.omnivorescookbook.com