Spicy Chinese-style eggplant with rice, sesame seeds and spring onion Spicy Chinese-style eggplant with rice, sesame seeds and spring onion

Meat free is delicious and easy with this spicy, Chinese-inspired eggplant.


Serves 4


40 mins



  • 500g eggplant, cut into wedges
  • 60ml (¼ cup) oil
  • 1 tsp cornflour
  • 1 tbs light soy sauce
  • 1 tbs dark soy sauce
  • 1½ tbs oyster sauce
  • 2 tsp black vinegar
  • 1½ tbs Chinese cooking wine
  • 2 tsp brown sugar
  • 2 spring onions, sliced
  • 3 cloves garlic, sliced
  • 10g ginger, peeled and julienned
  • 1 long red chilli, sliced
  • Toasted sesame seeds, to serve
  • Steamed rice, to serve


Toss the eggplant with 2 teaspoons of salt. Leave to rest for 15 minutes. Then add 2 tablespoons of oil and mix well.
Meanwhile, mix the cornflour with 2 tablespoons of water. In a separate bowl, mix the soy sauces, oyster sauce, black vinegar, cooking wine and brown sugar.
Heat a wok over high heat. Add the eggplant and fry, stirring, until brown. Add 60ml (¼ cup) water. Cover and reduce the heat to medium-high. Cook for 10–12 minutes, until the water has evaporated and the eggplant looks translucent.
Increase the heat to high and add the remaining 1 tablespoon oil. Add the whites of the spring onion, garlic and ginger, half the sliced chilli and fry, stirring for 1–2 minutes, until fragrant.
Add the sauces and bring to the boil. Pour the cornflour mixture over and mix well. Cook for a further 1–2 minutes, until thickened and glossy.
Serve hot over steamed rice. Garnish with the remaining green part of the spring onion, remaining chilli and toasted sesame seeds.

Originally published in The Costco Connection, Sep/Oct 2022. Pick up the latest copy at your local warehouse or read it online.