Chinese-style eggplant in oyster sauce is a sweet and salty dish with tender eggplant, spicy aroma and subtle combined taste of sauces. A great choice for an exotic dinner and more!
Lightly dipping the eggplant in cornstarch and frying it gives it a golden, crispy crust complemented by a savory blend of soy and oyster sauce.
The fragrant hint of garlic, the subtle sweetness of sugar, and the distinct character of sesame oil make this dish deeply flavorful and unforgettable.
Contents
⏱ Cooking time —20 minutes overall. Includes 20 minutes of preparation and cooking + 0 minutes unattended.
🔪 Ingredients
For 2 servings:
- 500 g (1 lb) eggplant
- 2 tbsp. cornstarch
- 3 garlic cloves
- ½ yellow onion
- 2 tbsp. soy sauce
- 1 tbsp. oyster sauce
- 1 tbsp. sugar
- 1 tsp. sesame oil
- ½ tsp. salt
- 2 stalks of green onion (to serve)
- 1 tsp. sesame seeds (to serve, preferably toasted in a dry pan)
🥣 Directions
👉 Jump to Short Version of RecipeMixing the ingredients for the marinade. Preparing eggplants and vegetables
Rinse and dry 500 g eggplant.
In a deep bowl, mix 2 tbsp soy sauce, 1 tbsp oyster sauce, 1 tsp sesame oil, 1 tbsp sugar and ½ tsp salt.
Add 2 tsp. starch and mix until smooth.
Peel the eggplant from the skin. Cut the eggplant into large slices about 1.5 cm (0.6 inches) thick.
Put the eggplant in a bowl and sprinkle with the remaining starch and mix. Make sure each slice is evenly coated.
Peel ½ of the yellow onion and slice into thin half rings, pole to pole method.
Peel and finely chop 3 garlic cloves.
Slice 2 stalks of green onion diagonally.
Remove any excess starch from the eggplants by placing them in a sieve or strainer and shaking them over the sink.
Roasting eggplant, onion and garlic
Heat 2 tbsp oil in a frying pan or wok over medium heat.
Gently place half of the eggplants in the pan. Fry them until golden on all sides for 6-7 minutes, turning them occasionally.
Place the eggplant on a paper towel and cook the remaining eggplant.
Clean the skillet and heat the oil again. Add the onion and fry for a few minutes, until soft, stirring constantly.
Add the garlic and fry, stirring, for another 45 seconds.
Final cooking sauce and eggplant in oyster sauce. Serving
Stir the previously prepared sauce and pour it into the skillet.
Add 2-3 tbsp of water and heat the sauce for 1 minute, stirring constantly.
Add the eggplant to the wok and heat, stirring, for another 30 seconds.
Place the eggplant on a plate.
Sprinkle with green onions and sesame seeds and serve.
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Сhinese oyster sauce eggplant recipe
Ingredients
- 500 g eggplant
- 2 tbsp. cornstarch
- 3 garlic cloves
- ½ yellow onion
- 2 tbsp. soy sauce
- 1 tbsp. oyster sauce
- 1 tbsp. sugar
- 1 tsp. sesame oil
- ½ tsp. salt
- 2 stalks of green onion (to serve)
- 1 tsp. sesame seeds (to serve, preferably toasted in a dry pan)
Instructions
- Mix the soy sauce, oyster sauce, sesame oil, sugar, salt and 2 tbsp. starch until smooth. Peel the eggplant, cut into 1.5 cm thick slices and dip each slice in starch. Slice the yellow onion into half rings, finely chop the garlic and green onion. Shake off excess starch from the eggplant.
- Fry half of the eggplant in a frying pan until golden, turning occasionally for 6-7 minutes, and then place on a paper towel. Then fry the other half of the eggplant, and then fry the onion and garlic in a clean pan.
- Pour the sauce into the skillet, add the water and cook for 1 minute. Add the eggplant to the wok, stir and heat for 30 seconds. Place eggplant on a plate, sprinkle with green onions and sesame seeds to serve.
