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Dragon Eggplant with Spicy Garlic Sauce Recipe (with Video)

Vegan, Fish-free, Vegetarian
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Discover our Dragon Eggplant with Spicy Garlic Sauce Recipe, a International recipe perfect as a main course recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size

Prep 5min | Cook 11min


- 2 Chinese eggplants
- 1.5 Tbs Cornstarch
- 4 clove Garlic, minced
- 1 Tbs Ginger, minced
- 1 Tbs doubanjiang
- 1 tsp Chinese black vinegar
- 1.5 tsp Soy sauce
- 0.75 cup vegetable broth
- 1 Tbs Sugar
- 1 tsp Vegan oyster sauce
- 2 Scallions, roughly chopped
- 4 Tbs Vegetable oil
- 1 Tbs pickled chili pepper
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1. Prep ginger, garlic, and scallion. Keep the white and green ends of the scallion separate. Combine Chinese vinegar, doubanjiang, soy sauce, sugar, vegetable broth, and vegan oyster sauce in a bowl.
2. Insert an eggplant between 2 chopsticks on a cutting board. Holding the eggplant and chopsticks in place, begin to slice 1/4 inch rings horizontally until the knife lightly taps on the chopstick. The chopstick prevents the knife from slicing off too much. Repeat this process until you’ve sliced all of one side. Flip the eggplant to the other side and slice 1/4 inch rings at a 45 degree angle. Repeat this process until you’ve sliced all of this side. Dust cornstarch all over both eggplants including between each ring.
3. Heat up 3 tbsp of oil in a nonstick pan. Transfer the eggplant to the pan and shallow fry for 3-4 minutes on each side until lightly charred. Feel free to add more oil as needed. Remove eggplant from pan and set aside on a plate.
4. In the same pan, add 1 tbsp of oil along with the ginger and white ends of the scallion. After a couple minutes, add the garlic. Add the sauce to the pan and wait for it to heat up. Once it begins to simmer, gently slide the eggplant into the pan. Cook for about 2-3 minutes. Spoon the sauce over the eggplant while it’s cooking.
5. To take the eggplant out of the plate, lift the pan and slightly tilt it onto a large plate. Use chopsticks or tongs to spread out the eggplant and coil it into a ring shape. Garnish with the green ends of the scallion and pickled chili pepper.

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