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Dry-Fried Chinese Eggplant Nuggets

New format recipe

From Barbara Tropp, China Moon Cookbook

Serves: 3-4


  • Aromatics:
    • 4 tsp. ginger, minced
    • 4 tsp. garlic, minced
    • 1/3 c. scallions, thin sliced
    • 1 tsp. Chinese chili sauce
    • 1 tbs. dried shrimp, soaked in hot water and drained
  • Sauce:
    • 2 tbs. soy sauce
    • 2 tbs. brown sugar
    • 1 tbs. balsamic vinegar
    • 2.5 tbs. hot water
  • 4-5 tbs. corn or peanut oil
  • 1.5 lbs. Chinese eggplant, tipped and roll-cut into nuggets about 1-inch long.
  • thin-sliced scallions, for garnish


  1. Combine aromatics. Combine sauce.
  2. Heat large heavy skillet. Add 3 tbs. oil and swirl to glaze pan. Reduce heat to moderate. Add aromatics, stir gently 20-30 seconds (should not brown).
  3. Add eggplant, toss to combine. Adjust heat so eggplant cooks without scorching. Drizzle in more oil as needed to keep from sticking, but beware that eggplant will absorb oil.
  4. Stir sauce and add to pan. Toss well to combine. Bring liquid to simmer, cover pan, and simmer until liquid is 90% absorbed, 2-3 minutes.
  5. Serve hot, tepid, or cold. Garnish with scallion rings.


Keywords: Chinese, Vegetables, Eggplant.