Spicy Jinshan Eggplant

  • Yield: 2 servings

Serve with steamed jasmine or basmati rice. If you can’t tick, sweet dark soy sauce, substitute an equal amount of regular soy sauce or hoisin.


1large eggplant, unpeeled and cut into 3/4-inch cubes, or 3 to 4 Japanese eggplants, cubed
-- Salt for sprinkling
1/4cup canola or peanut oil
6-- scallions, chopped
1/2teaspoon dried red pepper flakes
2-- garlic cloves, minced
1tablespoon minced ginger root
2teaspoons light brown sugar
1tablespoon rice vinegar
1tablespoon soy sauce
2teaspoons dark soy sauce or hoisin sauce
1tablespoon dry sherry, optional
2tablespoons chopped cilantro


  1. Place diced eggplant in a colander and sprinkle with salt. Let sit 20 minutes; rinse eggplant under cool running water. Drain well and place on a paper towel to dry.
  2. Heat oil in a large nonreactive skillet, saute pan or wok over high heat. Place eggplant in hot oil and stir-fry 3 to 4 minutes until it browns lightly. Remove pan from heat and spoon eggplant onto a plate; set aside.
  3. Drain all but 1 tablespoon oil from pan and return pan to heat. Add scallions, red pepper flakes, garlic, ginger root, brown sugar, vinegar, soy sauces and sherry, if using. Stir 1 minute over medium heat until combined well and heated through. Return eggplant to pan. Cook 1 minute and serve garnished with cilantro.

Nutritional Info *per serving

  • Calories 230
  • Fat 15g
  • Cholesterol 0mg
  • Sodium 782mg
  • Carbohydrate 23g
  • Fiber 8g
  • Protein 5g