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Peking style eggplant


  • Cut the eggplant into even sized thick fingers. Then steam for about 15-20 mins until tender.
  • To make the sauce, heat the vegetable and sesame oils in a wok (or heavy-bottomed pan) to smoking. Turn off the heat and add the soy, chilli-garlic paste and rice wine vinegar. Stir well until combined.
  • Then add 2 tspn of the steamer water with the ginger. Stir, briefly cook and taste for seasoning.
  • To serve, arrange the eggplant on a large platter (or individual plates) and spoon the sauce over. Then scatter the spring onions and chillies on top.


  • 1 large eggplant, peeled
  • 3 tbsp vegetable oil
  • 3 tspn sesame oil
  • 2 tbsp soy sauce
  • 2 tspn chilli-garlic paste
  • a splash of rice wine vinegar
  • 2 heaped tspn julienned fresh ginger
  • 2-3 spring (green) onions, shredded
  • 2 long red chillies, shredded

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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