Chinese Barbecue Eggplant Recipe
Tender, smoky, and richly glazed Chinese Barbecue Eggplant: charred eggplants slathered in a savoury-sweet soy-hoisin glaze with garlic, ginger, sesame, and a hint of heat — perfect as a crowd-pleasing side or a vegetarian main.
Ingredients
Vegetables:
- 3 medium Asian Chinese eggplants (or 2 medium globe eggplants)
- 2 tbsp neutral oil for brushing
Barbecue glaze / sauce:
- 3 tbsp light soy sauce or tamari
- 1½ tbsp hoisin sauce optional for deeper flavour
- 1 tbsp rice vinegar or Chinese black vinegar
- 2 tsp brown sugar or honey
- 1 tbsp Shaoxing wine or dry sherry optional
- 1½ tsp chili garlic sauce adjust to heat preference
- 2 cloves garlic finely minced
- 1 tsp fresh ginger finely minced or grated
- 1 tsp toasted sesame oil
- 2 tbsp water to loosen sauce
- 1 tsp cornstarch + 1 tbsp water slurry — optional for thicker glaze
Finishing / garnish:
- 2 scallions sliced (white + green parts)
- 1 tbsp roasted sesame seeds lightly crushed
- 1 tbsp chopped cilantro optional
- 1 tsp crushed roasted peanuts optional
- Optional drizzle: sesame oil or chili oil
Instructions
- Prep the eggplant. Wash and trim stems. If using Asian eggplant, you may leave whole or halved lengthwise; if using globe eggplant, cut lengthwise and score the flesh with diagonal cuts (without piercing skin). Optionally, for older or large eggplant, lightly salt slices and let sit 15–20 min, then rinse and pat dry to reduce bitterness.
- Make the glaze. In a small bowl, whisk together soy sauce, hoisin, vinegar, sugar (or honey), Shaoxing wine (if using), chili garlic sauce, minced garlic and ginger, sesame oil, and water. Taste and adjust seasoning (more sugar for sweetness, more vinegar for tang, more chili for heat). If you prefer a thicker glaze, stir in cornstarch slurry and set aside.
- Preheat cooking surface. Choose your method: grill, cast-iron skillet / grill pan, broiler / oven, or air fryer. Preheat accordingly (see below).
- Oil the eggplant. Brush the eggplant generously with neutral oil. Lightly salt if desired.
- Cook the eggplant until tender and charred.
- Grill: Medium-high heat; char flesh-side down (if halved) or rotate whole eggplant frequently until skin is blistered and flesh is soft (about 20–30 min for whole; 6–10 min per side for halves).
- Cast-iron / grill pan: Preheat until very hot, add thin layer of oil, then cook eggplant flesh-side down until golden/chared, turning as needed; cover briefly if using whole to steam-soften.
- Broiler / Oven: Broil on high with eggplant flesh-side down first, then flip until flesh collapses and skin blisters (approx. 6–10 min per side). If roasting at ~425 °F (220 °C), bake ~20–30 min flipping halfway.
- Air fryer: Preheat to ~400 °F (200 °C); brush eggplant with oil; air-fry 10–15 min, flipping halfway, until tender and lightly charred.
- Glaze and finish. Transfer cooked eggplant onto a tray with the cut side up. Warm the prepared glaze in a small saucepan over medium heat; if using cornstarch slurry, add now and stir 1–2 min until glossy and thickened. Remove from heat. Spoon or brush the warm glaze generously over the eggplant, ensuring sauce seeps into scored cuts. For extra caramelization, optionally return to grill or broiler 1–2 min — watch carefully to avoid burning.
- Garnish and serve. Sprinkle with sliced scallions, toasted sesame seeds, chopped cilantro and/or crushed peanuts. Optionally drizzle with a bit of sesame oil or chili oil. Serve hot.
Notes
- Texture & flavour: Using Asian eggplant gives a silkier, less seedy texture. If using globe eggplant, salting before cooking helps reduce bitterness and moisture.
- Sauce adjustments: Taste your glaze before applying; if too salty, add sweetness (sugar or honey), or more vinegar for balance; for more heat, increase chili garlic sauce or add crushed chili flakes.
- Make-ahead: The sauce can be prepared 2–3 days ahead and refrigerated. Reheat gently before glazing.
- Storage: Leftover eggplant keeps 2–3 days in refrigerator. Reheat gently in oven (350 °F / 175 °C for 8–10 min) or skillet with a splash of water to preserve texture. Avoid microwave if you want to keep it tender rather than mushy.
- Variations: For a spicier, numbing version, add ground Szechuan peppercorns. Try a miso-based glaze instead of hoisin for a Japanese-Chinese twist, or top with tofu, grilled shrimp, or chicken to make it a full meal. For gluten-free, use tamari and gluten-free hoisin.