Cold Barbecued Chinese Eggplant Recipe

Name: Cold Barbecued Chinese Eggplant
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup peanut oil; 8 firm eggplants, 1/2 pound each, end trimmed, cut into bite-size pieces; 2 tablespoons grated ginger; 4 cloves garlic, peeled and minced; 3 tablespoons hot bean paste; 2 cups chicken broth; 3 tablespoons soy sauce; 2 tablespoons sugar; 1 tablespoon brown vinegar; 1 tablespoon sesame oil; 8 scallions, trimmed and minced

Servings: persons

1/4 cup peanut oil
8 firm eggplants, 1/2 pound each, end trimmed, cut into bite-size pieces
2 tablespoons grated ginger
4 cloves garlic, peeled and minced
3 tablespoons hot bean paste
2 cups chicken broth
3 tablespoons soy sauce
2 tablespoons sugar
1 tablespoon brown vinegar
1 tablespoon sesame oil
8 scallions, trimmed and minced

1
Heat the oil in a wok or cast-iron skillet over medium heat until hot.
2
Add eggplant and, stirring constantly, cook until soft, about 5 minutes.
3
Remove the skillet from the heat.
4
Using the back of a large slotted spoon, press the eggplant against the side of the pan to squeeze out excess oil.
5
Set the eggplant aside.
6
Return the skillet to medium heat.
7
Add the ginger, garlic and bean paste.
8
Stir and cook for one minute.
9
Stir in the broth, soy sauce and sugar.
10
Bring the liquid to a boil.
11
Add the eggplant and cook for 3 minutes, stirring constantly.
12
Stir in the vinegar and sesame oil.
13
Put the eggplant in a large bowl.
14
Set aside to cool.
15
Garnish with minced scallion and serve.

412

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/4 cup peanut oil, 8 firm eggplants, 1/2 pound each, end trimmed, cut into bite-size pieces, 2 tablespoons grated ginger, 4 cloves garlic, peeled and minced, and more.

Yes, Cold Barbecued Chinese Eggplant falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cold Barbecued Chinese Eggplant

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions