Vegan Chinese Aubergine with Sesame Sauce
Crispy pan-fried eggplant wedges coated in cornflour and tossed with a savory-sweet tamari glaze infused with ginger, garlic, and sesame oil. Spring onions and chilli add brightness and heat to this vegan Chinese-inspired dish, best served over steamed rice.
Ingredients
- 2 medium eggplant, whole
- 2 tsp salt, for salting eggplant
- 1 tbsp cornflour, for coating
- 2 tbsp peanut oil, for frying
- 2 spring onions sliced thinly
- ½ red hot chilli, or a pinch of chilli flakes, depending on tolerance(optional)
- 3 garlic cloves sliced thinly
- 2 ½ cm ginger, finely diced
- sesame seeds, to garnish(optional)
- 3 tbsp tamari, or soy sauce for non-gluten-free version
- 4 tsp rice wine vinegar
- 1 tbsp maple syrup
- 1 tbsp toasted sesame oil
- 2 tsp cornflour, dissolved in 2 tbsp water for thickening
Instructions
- 1
Cut eggplant into 3-4 thick slices, then cut each slice into wedges lengthwise.
- 2
Optional: Place eggplant wedges in a colander, sprinkle liberally with salt, and let sit for 45 minutes to draw out bitterness. Rinse salt off and blot dry with a kitchen towel.
- 3
Coat eggplant pieces with a thin layer of cornflour using a sieve, tea strainer, or ziplock bag, shaking to coat evenly.
- 4
Heat 1 tbsp peanut oil in a non-stick pan on medium heat. Fry eggplant pieces until gently charred outside and cooked through, rotating to brown evenly on all sides. Fry in batches if needed. Set aside.
- 5
In a small bowl, combine tamari or soy sauce, rice wine vinegar, maple syrup, sesame oil, and 3 tbsp water. In another bowl, combine cornflour with 2 tbsp water to make a slurry.
- 6
Heat 1 tbsp oil in a pan. Add green onions and sliced chilli, stir-frying until soft, then add ginger and garlic, frying until fragrant.
- 7
Push aromatics to the side, pour in the sauce and cornflour slurry, mix well, and simmer gently for a few seconds to thicken.
- 8
Stir in grilled eggplant to warm gently. Serve over steamed rice.
Tips
Salting aubergine for 45 minutes draws out bitterness and reduces oil absorption during frying.
Use a sieve or tea strainer for cornflour coating instead of a ziplock bag to reduce environmental impact.
Fry aubergine in batches if your pan is small to ensure even browning and prevent overcrowding.
Dissolve cornflour in water before adding to sauce to avoid lumps and achieve smooth thickening.
Good to Know
Refrigerate in an airtight container for up to 3 days. Reheat gently in a pan with a splash of water to restore sauce consistency.
Prepare aubergine wedges and coat with cornflour up to 4 hours ahead. Store uncovered in the refrigerator to prevent sogginess. Prepare sauce components separately and combine just before cooking.
Serve immediately over steaming hot rice. Garnish with sesame seeds and extra sliced spring onions if desired.
Common Mistakes
Skip salting step to avoid mushy aubergine with watery texture.
Avoid overcrowding the pan when frying to ensure pieces brown rather than steam.
Do not add cornflour slurry without dissolving it first to prevent lumpy sauce.
Do not use low heat when frying aubergine to avoid a greasy, undercooked result.