Shanghai Eggplant

Beth Renzetti


One of my favorite dishes!


★★★★★ 2 votes

5 Min
15 Min
Stove Top


  • 1 lb
    small 'japanese' eggplants
  • 1/2 c
  • 1
    chili pepper, your favorite, chopped
  • 2 clove
    garlic, crushed & roughly chopped
  • 3/4 c
  • 1/4 c
    dark soy sauce
  • 1 Tbsp

How to Make Shanghai Eggplant


  1. Cut the eggplants into 2" pieces. Heat the oil in a wok until shimmering. Add the chili and garlic and cook for 20–30 seconds. Remove the chili and reserve.
  2. Add the eggplant and gently stir-fry. When the eggplant has soaked up all of the oil, add 1TB of the water. Keep adding water, 1TB at a time, until the eggplant is soft and you have used around half of the water.
  3. Stir in the dark soy sauce and sugar then add the remaining water. Cover with a lid and cook for 1 minute. Remove the lid; the liquid should be absorbed. Return the chili to the wok, toss for 30 seconds and serve.

Printable Recipe Card

About Shanghai Eggplant

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: Chinese
Dietary Needs: Vegetarian, Vegan, Dairy Free, Low Carb
Other Tags: Quick & Easy, Healthy
Hashtags: #easy, #fast, #chinese, #shanghai

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