Top 18 Delicious Eggplant Recipes

Ingredients:

• 2 eggplants
• 1 egg
• 100g flour
• Cooking oil, salt, sugar, chili sauce

Instructions:

• Wash the eggplants, cut them into diagonal slices, and soak them in lightly salted water for about 10 minutes to remove bitterness. Drain the water.
• Crack the egg into a bowl, whisk it, and mix with the flour. Gradually add cold water to make a thick batter.
• Heat oil in a pan. Dip each piece of eggplant into the batter and fry in the hot oil. Make sure the oil covers the eggplant slices during frying.
• Once the eggplant pieces turn golden brown, remove them from the oil and drain the excess oil. The dish is now ready to serve.

The dish tastes even better when served with chili sauce. Especially during cold winter days, enjoying crispy fried eggplant with a warm, sweet interior is a delightful experience.

Ingredients:

• 100g dried shrimp
• 2 eggplants
• 1 onion, 1 garlic bulb
• Seasoning powder, fish sauce, monosodium glutamate

Instructions:

• Clean the eggplants and cut them into bite-sized pieces.
• Soak the dried shrimp in water until soft and clean, then drain.
• Peel and crush the onion and garlic.
• Heat oil in a pan, sauté the onion and garlic until fragrant, then add the shrimp and stir-fry for a short time.
• Add the eggplant to the pan and stir-fry with the shrimp. Season with salt, sugar, and monosodium glutamate to taste.
• Add a little water to let the eggplant absorb the flavors and cook thoroughly. After turning off the heat, you can add a pinch of black pepper for extra fragrance.

Ingredients:

• 4-5 small eggplants or 2 long eggplants
• 1 block of tofu or 100g soft tofu
• 1/2 carrot
• 100g straw mushrooms
• A few pieces of wood ear mushrooms
• Green onions, salt, sugar, soy sauce, chili powder, oyster sauce, fish sauce

Instructions:

• Rinse the tofu and drain it. Mash it with clean hands or a spoon. Peel and wash the carrot, then chop it into small cubes. Remove the stems of the mushrooms, wash them, and chop them into small pieces. Soak the wood ear mushrooms in hot water until soft, rinse, and slice. Wash the green onions and set aside. Cut the eggplant tops off, scoop out the seeds and pulp, then soak the eggplant in salted water for 10 minutes to prevent browning. Rinse well and drain.
• For the stuffing, combine tofu, wood ear mushrooms, carrot, and straw mushrooms in a bowl. Add a pinch of salt, sugar, and a little fish sauce, then mix well. Spoon the tofu mixture into the hollowed-out eggplant pieces.
• Heat 3 tablespoons of oil in a pan, then fry the stuffed eggplants on low heat for about 3 minutes, turning to brown both sides. Remove the eggplants and set aside. Sauté green onions in the pan, then add 1 tablespoon each of oyster sauce, soy sauce, and sugar. Stir to combine and bring to a boil, then add a little water.
• Simmer for 3 minutes, then add the stuffed eggplants back into the pan. Cover and cook on low heat, adjusting the seasoning to taste. Once the sauce thickens, add the chopped green onions and stir well.
• Plate the stuffed eggplants, pour the sauce over them, and garnish. Your stuffed eggplant with tofu is now ready to serve!

Ingredients:

• 2 long eggplants
• 1 egg; 100g fresh pork; 1 stalk green onion
• 2.5cm fresh ginger, minced; 5g black pepper powder; 2 stalks green onion, chopped
• 5g salt; 45ml water; 1 medium egg
• 30g all-purpose flour; 15g cornstarch; 15ml water; 5g salt; half an egg
• 3 chilies; 5g salt; 7ml vinegar; 7ml light soy sauce
• 10ml cooking wine; 3 cloves garlic, minced; 1 stalk green onion, chopped; 10g cornstarch
• 5g sesame oil; 2.5cm fresh ginger, minced

Instructions:

• Wash the eggplants and slice them into 2cm thick rounds. Cut each slice in half, making sure not to cut all the way through. In a bowl, mix the egg, pork, salt, ginger, and green onions, then set it aside. Stuff the pork mixture into the eggplant slices. Repeat the process until all the eggplant and pork mixture are used up. Beat together the cornstarch, flour, and egg. Dip each stuffed eggplant slice into this mixture.
• Heat oil in a pan and fry the eggplant slices, turning them gently until the coating turns golden. Mix all the garlic sauce ingredients in a small bowl and set aside. In a separate pan, heat a little oil, then add the garlic sauce mixture and cook until fragrant.
• Carefully add the fried stuffed eggplant into the pan with the garlic sauce. Stir gently so that the outer coating doesn't break, maintaining the visual appeal of the dish. Simmer for a while to let the sauce absorb into the eggplant, then plate the dish. Garnish with chopped green onions and serve.

Ingredients:

• 2 eggplants
• 2 pieces of fried tofu
• 500g chicken mushrooms
• Black pepper, shallots
• Vegetarian seasoning

Directions:

• Heat oil in a pan, add the fried tofu, and fry until crispy. Remove the tofu and place it on a paper towel to absorb the excess oil.
• In the same pan, sauté chopped shallots until fragrant. Add the eggplant and stir well. Then add the chicken mushrooms and fried tofu. Stir everything for 3 minutes.
• Season with 1/2 teaspoon of salt, 1 teaspoon of vegetarian seasoning, 1/2 teaspoon of pepper, and 1 tablespoon of soy sauce. Turn off the heat, plate the dish, garnish as desired, and serve with rice!

Ingredients:

• 2 eggplants
• 2 pieces of fermented tofu
• 1 piece of fried tofu
• Garlic, chili, lemongrass
• Vegetarian seasoning

Instructions:

• Cut the eggplant into bite-sized pieces. Place them in a bowl of water with 1/2 teaspoon of salt to prevent discoloration. Cut the fried tofu into pieces.
• Heat 2 teaspoons of oil in a pan. Once hot, sauté the chopped lemongrass, garlic, and chili until golden, then add the fermented tofu and cook together.
• Add the eggplant and fried tofu to the pan, seasoning with 1/2 teaspoon of salt, 1 teaspoon of vegetarian seasoning, 1/2 teaspoon of MSG, and 2 fresh chilies.
• Pour in 1 cup of water and cook over medium heat until the eggplant softens and the sauce thickens. Turn off the heat. Serve the stir-fried eggplant with fermented tofu on a plate with soy sauce for dipping, and enjoy with hot rice.

Ingredients:

• 2 eggplants, 2 tomatoes
• 2 pieces of soft tofu
• 15 shiitake mushrooms, cilantro
• Vegetarian seasoning

Instructions:

• Clean the eggplant, slice it thinly lengthwise, and soak in salted water. Clean the shiitake mushrooms, soak them in warm water for 10 minutes to soften, then chop. After rinsing, finely chop the cilantro. Clean the tomatoes, peel, remove seeds, and cut into bite-sized pieces.
• Crush the tofu, then mix it with shiitake mushrooms, cilantro, 1 tablespoon of vegetarian fish sauce, 1/2 teaspoon of vegetarian seasoning, and 1 teaspoon of sugar.
• Take each thin slice of eggplant, place a spoonful of the tofu mixture on top, and roll it up. Repeat until all eggplant and tofu mixture is used. In a pan, heat 1 tablespoon of oil and 1 tablespoon of water, then add the tomatoes and season until the sauce thickens, about 7 minutes.
• Gently place the eggplant rolls in the pan, cover, and spoon the sauce over them. Cook for 12-15 minutes until the rolls are tender. Serve on a plate, sprinkle with cilantro, and enjoy with hot rice for a delightful, savory meal.

Ingredients:

• 3 eggplants
• 200g ground lean pork
• A few green onions
• Seasonings: salt, vegetarian seasoning, sugar, pepper, chili, and minced garlic

Instructions:

• Wash the eggplants thoroughly, dry them, and then grill them whole on an open flame or in an oven. Once cooked, slice the eggplants in half. Marinate the ground pork with chopped green onions and seasonings for about 10 minutes.
• Finely chop the green onions and sauté them in a hot pan with a little oil. Then, add the marinated pork and cook until fully done.
• Pour the savory meat sauce into the grilled eggplant halves and serve hot. This dish pairs perfectly with a side of sweet and sour dipping sauce to enhance the flavor.

Ingredients:

• 3 eggplants
• 3 red chilies
• 3 cloves of garlic and shallots
• 1 tablespoon tamarind powder
• 2 teaspoons sugar
• A pinch of salt and cooking oil

Instructions:

• Crush the garlic and shallots. Finely chop the chilies. Mix them all with tamarind water (dissolve tamarind powder with a bit of water), adding a little sugar and salt.
• Slice the eggplant into bite-sized pieces and lightly fry them. Once done, remove from the oil.
• Sauté some shallots in hot oil and add the tamarind mixture, letting it simmer. Then quickly stir-fry the eggplant until tender. When serving, garnish with fresh coriander to add color.
• This is a simple yet delicious dish made from eggplant. With your creativity, many more delicious variations using eggplant can be created.

Ingredients:

• 4 eggplants
• 200g spring onions
• Ginger, garlic
• Soy sauce and vegetarian seasonings

Instructions:

• Clean the eggplants, cut off the stems, and make a deep vertical slit along the eggplant’s body. Soak the eggplants in a bowl of water with 30g salt to prevent browning.
• Bring a pot of water to a boil, then add the eggplants and cook for about 5-7 minutes. Remove and let them cool.
• In a pan, sauté the chopped spring onions, chili, ginger, 2 teaspoons of minced garlic, 60ml soy sauce, and 1 tablespoon of sugar for about 1 minute.
• Turn off the heat, spoon the spring onion mixture into the eggplants. Place the stuffed eggplants in a rectangular dish and pour the remaining sauce over them. Serve with rice. This dish can be stored for up to a week.

Ingredients:

• 3 eggplants
• 100g spring onions
• Vegetarian seasonings

Instructions:

• Clean the eggplants, leaving the stems intact, and place them on a baking tray lined with parchment paper. Bake the eggplants for about 20 minutes at 250°C.
• Once cooked, remove the eggplants and use a sharp knife to peel off the skin, then cut them into pieces. Wash the spring onions, chop them finely. Heat oil in a pan, add the eggplants and sauté for about 2 minutes. Season with salt and vegetarian seasoning to taste.
• Finally, sprinkle the chopped spring onions over the eggplants and turn off the heat. Serve the dish with rice, and for a perfect meal, pair it with fried fish and a sweet and sour dipping sauce.

Ingredients:

• 1 large eggplant
• 1 piece of ginger, 1 chili, 1/2 stalk of leek
• Herbs such as cilantro and mint
• Vegetarian seasonings including: pepper, sugar, soy sauce, vegetarian seasoning

Instructions:

• Cut the eggplant lengthwise into 3 long slices, but do not cut through the stem. Soak the eggplant in a bowl of water mixed with lemon juice to prevent browning.
• Prepare the ginger, chili, and leek by cleaning and slicing them into thin strips. After soaking, rinse the eggplant and pat it dry. Then fry both sides of the eggplant until golden, then set aside on a plate.
• Sauté the leek and ginger until fragrant. Once cooked, add soy sauce and a little water, adjusting the seasoning to taste. Add a pinch of pepper for fragrance, then remove from heat.
• Place the eggplant in a steamer and steam for 10 minutes until cooked through. Drizzle the soy sauce mixture over the eggplant and steam for an additional 5 minutes before serving.

Ingredients:

• 3 eggplants
• Wild betel leaves (about a handful)
• Garlic, seasoning powder, pepper

Instructions:

• Peel and crush the garlic. Finely chop the wild betel leaves. Cut off the stems of the eggplants, slice them, and soak them in salty water for about 5 minutes to prevent browning.
• Heat 2 tablespoons of oil in a pan, fry the garlic until fragrant, then add the eggplant slices, stirring to coat them in the oil. When the eggplant starts to turn slightly golden (since it has absorbed some oil, the pan will be drier), add half a cup of water and continue stirring. Season with 2 teaspoons of seasoning powder (small yogurt spoons).
• Cover and cook the eggplant. Occasionally open the lid to stir, ensuring the seasoning is evenly absorbed. If the pan becomes too dry, add a little more water to help the eggplant soften further.
• Once the eggplant is nearly cooked through, add the wild betel leaves and stir them together. Continue to cook until the eggplant is soft and some pieces are nearly falling apart. Turn off the heat, sprinkle with a teaspoon of pepper, and serve on a plate.

Ingredients:

• 1 large eggplant
• 2 tomatoes
  5 pieces of oyster mushrooms
• Perilla leaves, turmeric powder, ketchup

Instructions:

• For the vegan stewed eggplant, keep the skin on the eggplant, wash it, cut off the stem, then cut it in half lengthwise and slice into bite-sized pieces.
• Cut the tomatoes by removing the stems, wash them, and then cut them into wedges. Slice the oyster mushrooms, soak them in salt water for 5 minutes, then rinse and chop them into small pieces.
• Heat a pot and sauté the eggplant until it softens, adding a little water and turmeric powder. When the eggplant starts to soften, add the tomatoes and stir. Then, season to taste and add water as needed. Once the eggplant is almost cooked, add the pre-sautéed mushrooms.
• Once the stew is bubbling and the eggplant is tender, remove from heat and sprinkle chopped perilla leaves on top. Serve with rice for a delicious meal.

Ingredients:

• Salt, sugar, chili, ginger, garlic, green onions
• Vinegar
• Black pepper and chili powder
• Soy sauce

Instructions:

• Start by cutting off the stem of the eggplant, wash it well, then cut it into bite-sized wedges. Soak the eggplant in 1 liter of water with 3 teaspoons of salt for 10 minutes, then rinse it thoroughly.
• Heat a pan, add oil, and stir-fry the eggplant until both sides are golden brown. Then, add chopped green onions, minced garlic, and sliced ginger, and stir-fry for 1 minute.
• Next, add 1 tablespoon of soy sauce, 1/2 tablespoon of sugar, 1 tablespoon of vinegar, and another tablespoon of soy sauce. Finish by sprinkling black pepper and chili powder over the dish for decoration and serve.

Ingredients:

• 200g eggplant (about 2-3 pieces)
• 1 bulb of garlic
• 2 shallots
• Salt, soy sauce, sesame oil, monosodium glutamate (MSG)

Instructions:

• Clean the eggplant and cut it into bite-sized pieces.
• Peel and crush the shallots, then marinate them with the eggplant along with 1 teaspoon of salt and 1 teaspoon of sesame oil for 15 minutes. Steam the eggplant briefly until partially cooked.
• Peel the garlic, crush it, and fry it with oil in a pan until fragrant. Divide the garlic into two parts, keeping one portion in the pan and setting the other aside.
• Add the steamed eggplant to the pan and stir-fry quickly. Add a bit of soy sauce and adjust seasoning to taste.
• Transfer to a plate, add MSG for enhanced flavor, and sprinkle the reserved fried garlic on top. Serve while hot for the best taste.

Ingredients:

• 200g eggplant
• 200g pork belly
• 2 fried tofu sticks
• 1 tomato
• 1 teaspoon of fermented rice, 1 teaspoon of turmeric powder
• Spring onions, perilla leaves, wild betel leaves
• Cooking oil, fish sauce, salt, monosodium glutamate (MSG)
  

Instructions:

• Slice the pork belly thinly and marinate with fish sauce, garlic, turmeric powder, and fermented rice for 15 minutes.
• Fry the onions and garlic, then stir-fry the tomato to create a color base. Once the tomatoes are soft, add the marinated pork and cook until it firms up, then add water for braising. Let it simmer on medium-low heat until it thickens, then add the eggplant and fried tofu.
• Continue to cook until the sauce becomes thick, then season to taste. Add chopped spring onions, perilla leaves, and wild betel leaves. The dish is perfect when the eggplant pieces are fragrant, soft yet firm, sweet, and flavorful, making it a great accompaniment to rice.

Ingredients:

• 2 long eggplants
• 200g pork tenderloin
• 1 garlic clove, spring onions
• 4 teaspoons barbecue sauce, 5 tablespoons salad oil, 1 teaspoon stir-fried chili
• Salt, 1 teaspoon soy sauce, 1 teaspoon cooking wine

Instructions:

• Wash the eggplants and cut them into long pieces about 6-7 cm. Slice each piece in half lengthwise.
• Clean the pork, finely chop it, and marinate with barbecue sauce and cooking wine for 10 minutes.
• In a small bowl, mix garlic, salt, salad oil, soy sauce, and stir-fried chili to create the eggplant grilling sauce.
• Preheat the oven to about 180°C and place the eggplant slices on the baking tray with the skin side down and the fleshy side facing up. Brush a layer of the prepared sauce over the eggplants and bake for 10 minutes.
• After 10 minutes, remove the eggplant, spread a thin layer of minced pork on each slice, then brush another layer of the grilling sauce and bake for another 15 minutes.
• Once done, take the eggplant out of the oven, sprinkle with finely chopped spring onions for added fragrance, and plate. The perfect grilled eggplant will be tender yet maintain a chewy skin, with the eggplant flesh soft and sweet, offering a delicious and balanced taste.