Chinese aubergine in spicy garlic sauce

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Chinese aubergine in spicy garlic sauce

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Adjust Servings:
4 small Aubergine
4 tablespoons Olive oil
1 tablespoon Garlic paste
1 tablespoon Red chili paste
2 teaspoons grated Ginger
To taste Salt and pepper
1 tablespoon Rice vinegar
2 tablespoons Soy sauce
2 tablespoons Chive

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  • Gluten-Free
  • Kid-Friendly
  • Low-Carb

This quick and easy way of cooking aubergines will get you a flavourful side dish in only 15 minutes!

  • 10 minutes
  • Serves 4
  • Easy




Chinese aubergine is a variety of aubergine that is long in shape and of a bright purple color. It is less common than the classical Italian round aubergine but is equally delicious! More than that, as its skin is less thick than the Italian one, it cooks faster and more evenly.

This is a popular recipe that uses a delicious and slightly spicy garlic sauce for a tasty aubergine stir-fry. It can accompany faux meats, salads, or even be enjoyed on its own.

You can try this recipe also with small aubergines.

To prepare them, heat the oil and the spices for one minute, then add the sliced aubergines and stir-fry until they soften. Add the soy sauce, rice vinegar, and chive, and cook for another couple of minutes.

Enjoy your aubergines hot or at room temperature.

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5 minutes

Slice the aubergine

Rinse well the aubergines. Chop off the ends and discard them. Slice the aubergines lengthwise into long strips (as if you were preparing chunky potatoes).

10 minutes


Heat half of the olive oil in a pan, together with the ginger, garlic paste, and red chilli paste. When it starts to sizzle, add the aubergine, drizzle with the remaining olive oil, and cook, stirring, for 5-7 minutes, until it softens. Add the rice vinegar and the soy sauce and continue to cook for 1-2 minutes. Sprinkle with chives and take off the heat.



Transfer your aubergine to the serving plates. You can enjoy it hot or at room temperature.


I'm an IT professional with a background in journalism. Creating blogs with WordPress is a hobby and a passion of mine. Vegetarian since 2010, vegan since 2012, when I met Jeff I tempted his taste buds with my cooking and it's been love ever since.

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