Hunan Eggplant Recipe

Name: Hunan Eggplant
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons vegetable oil; 2 ounces zha cai, minced, drained well to get rid of excess fermenting liquid (pickled mustard tubers); 2 tablespoons dried shrimp, minced; 1/4 cup chili bean sauce; 3 green onions, white parts only, thinly sliced; 1 teaspoon minced ginger or 1 teaspoon grated ginger; 4 garlic cloves, minced or 4 garlic cloves, pressed; 4 Japanese eggplants or 4 Chinese eggplants; 2 tablespoons soy sauce (more to taste); 1/2 teaspoon sugar; white pepper; salt; green onion, green part, thinly sliced, garnish (optional)

Servings: persons

2 tablespoons vegetable oil
2 ounces zha cai, minced, drained well to get rid of excess fermenting liquid (pickled mustard tubers)
2 tablespoons dried shrimp, minced
1/4 cup chili bean sauce
3 green onions, white parts only, thinly sliced
1 teaspoon minced ginger or 1 teaspoon grated ginger
4 garlic cloves, minced or 4 garlic cloves, pressed
4 Japanese eggplants or 4 Chinese eggplants
2 tablespoons soy sauce (more to taste)
1/2 teaspoon sugar
white pepper
salt
green onion, green part, thinly sliced, garnish (optional)

1
Soak the dried shrimp in a few tablespoons of hot water for about 5 minutes; drain, rinse, then mince the shrimp.
2
Cut the eggplant into chunks on the bias.
3
Cut at an angle, then rotate the eggplant a half turn, then cut on the bias again, repeat.
4
Heat 2 tablespoons of oil in a wok or large skillet over medium high heat.
5
Add the chopped zha cai and minced dried shrimp, cook for a minute or two in the hot oil.
6
Add the chili paste, green onions, minced ginger, and minced garlic and cook until the mixture is fragrant, about 1 minute.
7
Add the eggplant and stir to coat the pieces in the chili mixture, cook for a minute.
8
Add the soy sauce, sugar, white pepper, and about a 1/4 cup of water.
9
Cover and steam until eggplant are tender but not mushy.
10
Stir occasionally, don't be too rough or you'll smash the eggplant.
11
Season to taste with more soy sauce or salt.
12
Garnish with sliced green onions (green part only; serve with brown or white rice.

285

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

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 2 tablespoons vegetable oil, 2 ounces zha cai, minced, drained well to get rid of excess fermenting liquid (pickled mustard tubers), 2 tablespoons dried shrimp, minced, 1/4 cup chili bean sauce, and more.

Yes, Hunan 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!

Hunan Eggplant

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions