Chinese Eggplant with Spicy Sauce

  • Yield: 4 servings
  • Prep: 5 mins
  • Cook: 11 mins

This dish is from Editor Jill Melton's travels in Shanghai, where the food is typically sweet, rather than spicy. The Chinese frequently use a combination of soy sauces—the dark, sweet version and the traditional kind. If you can't find the dark soy sauce, use all of the light. Small slender eggplant with the peel on is best for this dish.


2tablespoons vegetable oil
1pound eggplant, unpeeled, cut into 1-inch triangular pieces
2ounces ground pork
2teaspoons grated, peeled fresh ginger
3tablespoons water
1/2tablespoon sugar
2tablespoons light (traditional) soy sauce
2tablespoons dark soy sauce
1tablespoon vinegar
1/2teaspoon chile sauce
1tablespoon water
2teaspoons sesame oil (optional)


  1. Heat oil in wok or large skillet until hot. Add eggplant; stir-fry 5 minutes. Remove eggplant and set aside. 
  2. Place pork, ginger, water, sugar, soy sauces, vinegar and chili sauce in pan; stir-fry 4 minutes. Add eggplant. Combine water with cornstarch; mix well. Add to pan and cook 2 minutes or until thick. Add sesame oil, if using. Serve hot.

Nutritional Info *per serving

  • Calories 150
  • Glycemic Load 0
  • Fat 10g
  • Saturated Fat 1.5g
  • Polyunsaturated Fat 5g
  • Monounsaturated Fat 3g
  • Cholesterol 15mg
  • Sodium 780mg
  • Potassium 340mg
  • Carbohydrate 11g
  • Fiber 4g
  • Sugars 4g
  • Protein 6g
  • Trans Fat 0g
  • Vitamin A 0%
  • Vitamin C 4%
  • Calcium 2%
  • Iron 4%