Marinated Chinese Eggplant
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Cook time
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Fragrant Chinese Eggplant in a soy based sauce, beautifully presented. Simple, easy and tasty!
Recipe type: Vegetable
Cuisine: Chinese
Serves: 6
  • 3-4 long Chinese Eggplants
  • 1 " fresh ginger chopped
  • 6 spring onions chopped
  • 4-5 tablespoons Yoshida sauce - teriyaki sauce. If this is not available use soy sauce and some sugar and a bit of stock in your recipe.
  • several tablespoons Chinese rice wine
  • 2 whole cloves
  • 2 star anise
  • several Chinese peppercorns
  1. chop top of eggplant off
  2. thinly slice eggplant on a diagonal but do not slice all the way through, just half way
  3. flip the eggplant and slice the other side in the same manner, don't go too deep or it will fall apart. This creates a beautiful accordion shape and allows the eggplant to absorb the marinade.
  4. Fry both sides of the eggplant on medium heat, brushing with oil making sure it doesn't stick to the pan or burn. You know it's done when it's soft.
  5. Gently, place it on a plate, so you keep the form in tact.
  6. In the same frying pan, fry the spring onions and ginger, add the rice wine, yoshida sauce and other spices and let simmer.
  7. Pour hot sauce over eggplant and let marinate. Serve room temperature.
Recipe by Asian Lifestyle Design at