Recipe courtesy of Martin Yan

Spicy Eggplant

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  • Level: Intermediate
  • Total: 35 min
  • Prep: 20 min
  • Cook: 15 min
  • Yield: 4 servings
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2 tablespoons chicken broth

1 tablespoon hoisin sauce

1 tablespoon soy sauce

2 teaspoons Chinese black vinegar

2 teaspoons plum sauce

4 Chinese eggplants (about 1 pound), stems removed

Vegetable oil, for deep-frying

2 teaspoons minced garlic

1 teaspoon minced ginger

4 dried whole chile peppers

2 green onions, cut into 2-inch lengths

1/4 pound ground pork

Chopped cilantro leaves or sliced green onions


  1. Combine sauce ingredients in a small bowl; mix well.
  2. With a vegetable peeler, remove 1-inch strips of the eggplant skin, leaving a 1-inch strip of skin in between. Cut the eggplant into fourths lengthwise, then cut each section crosswise into 3-inch pieces.
  3. Pour enough oil into a 2-quart saucepan to fill 3 inches. Heat over medium heat to 350 degrees F. Deep-fry the eggplant batches until golden brown, about 3 minutes. Remove with a slotted spoon and drain well on paper towels.
  4. Place wok over a high heat until hot. Add 1 tablespoon of deep-frying oil and swirl to coat the sides. Add the garlic, ginger, dried chiles and green onion; cook, stirring, until fragrant, about 30 seconds. Add ground meat and cook, breaking up pieces with back of a spoon, until brown and crumbly. Add the sauce and bring to a simmer. Add the cooked eggplant and stir to coat. Scoop onto a warm serving platter. Serve, garnished with cilantro or green onions.

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