Roasted Chinese Eggplant Recipe

Prepare and roast

Preheat oven to 425°F (220°C). Trim the stem ends of the eggplants and slice each lengthwise into 3/4–1 inch thick planks (you can halve lengthwise then cut each half into 2–3 planks). Arrange the pieces skin-side down on a rimmed baking sheet lined with parchment or a silicone mat.

Brush both sides of the eggplant planks with the neutral oil. Sprinkle evenly with kosher salt and black pepper. Make sure the pieces are in a single layer with space between for even roasting.

Roast on the middle rack 18–25 minutes, flipping once halfway, until the flesh is deeply browned, tender and slightly collapsed. Thicker pieces may take longer; reduce oven temperature to 400°F (200°C) if the skins start to blacken too quickly. Remove from oven and keep warm.

Mix sauce

While eggplant roasts, combine light soy, dark soy, rice vinegar, sesame oil, honey (or sugar), minced garlic, minced ginger and chili paste in a small bowl.

In a separate small bowl dissolve cornstarch into the warm water, stirring until smooth. Add the cornstarch slurry to the sauce mixture and whisk to combine. The slurry will thicken the sauce lightly when heated.

Taste the sauce and adjust: add more honey for sweetness, more chili paste for heat, or a splash more rice vinegar for brightness.

Coat eggplant

Warm a large skillet or sauté pan over medium heat. Add the roasted eggplant pieces in a single layer (work in batches if needed). Pour the prepared sauce over the eggplant and gently toss or spoon to coat. Cook 1–2 minutes until the sauce is glossy and slightly thickened and eggplant is heated through. If sauce seems too thick, add a splash of water.

Transfer the sauced eggplant to a platter. Sprinkle with sliced scallions, toasted sesame seeds and cilantro if using. Finish with a light drizzle of sesame oil or a few drops of rice vinegar or lemon for brightness, to taste.

Serve hot or at room temperature as a happy hour shareable alongside steamed rice or on small plates with toothpicks.