Shanghai style Eggplant (Aubergine)

Shanghai style Eggplant (Aubergine)

This is a recipe of my daughter.


  • 500 g of Eggplant (Aubergine)
  • 1-2 chillies
  • 3-4 garlic cloves, finely chopped
  • 200 ml water
  • 5 tbsp soy sauce
  • 1 tbsp sugar
  • 50 ml sunflower oil or rapeseed oil
  • pinch of salt


  1. Slice each eggplant into pieces 1-2cm thick and then cut the pieces into 1-2cm thick stripes or cubes
  2. Heat a pan or a wok. Add oil, salt and garlic. Stir fry for 2 minutes
  3. Add the chillies. If you want to have it less spicy, you have to deseed the chillies before
  4. Add eggplants and cook stirring frequently till the oil is absorbed
  5. Add sugar, soy sauce and 1 tbsp of water and cook until the water evaporates. Continue the same process with the rest of prepared water

Serve as a main course with rice or as a side-dish for meat.


If you like more Asian flavor, replace the oil with sesame oil.

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