5 Vegetarian Chinese Eggplant Recipes

If you're a vegetarian, you might want to try these five vegetarian Chinese eggplant recipes. In the U.S., the most common eggplants are the "classic" type which are fairly large and shaped like a bottom-heavy egg. As culinary horizons expand, other varieties have become available. Among these are Chinese eggplants.  smaller and cylindrical, they have purple skin and a purple calyx. They also tend to have a milder flavor than traditional eggplant. These five vegetarian Chinese eggplant recipes will add interest to meatless meals.

To make Chinese eggplant you will need:

• four medium eggplants
• four cloves garlic (crushed)
• one thumb-sized piece ginger root
• two stalks green onion
• three tablespoons low-sodium soy sauce
• 1/4 teaspoon crushed red chili pepper (optional).

1. Cook eggplant in a small amount of boiling water until almost done. This usually takes five to eight minutes.
   
2. Drain the eggplant. Serve and enjoy!

To make this second version of Chinese eggplant you will need: 

• two medium eggplants
• four scallions
• two tablespoons soy sauce
• white or black pepper to taste
• teaspoon sesame oil

1. Wash the eggplant. Then slice into strips.
2. Saute with scallions in one tablespoon canola oil. Then Add soy sauce, pepper, and sesame oil.
3. Place on stove. Simmer until the eggplant is tender.
4. Serve over white rice.

To make hot and sour Chinese eggplant you will need:

• two long Chinese eggplants(cubed)
• 1 1/2 tablespoons  soy sauce
• tablespoon  red wine vinegar
• tablespoon white sugar
• green chile pepper (chopped)
• teaspoon  cornstarch, one-half teaspoon chili oil (or to taste)
• teaspoons salt
• tablespoons vegetable oil

1. Cube the eggplant. Place cubes into a large bowl and sprinkle with salt.
2. Fill bowl with enough water to cover eggplant. Let stand for 30 minutes.
3. Rinse the eggplant well. Drain on paper towels.
4. In a small bowl, stir together soy sauce, red wine vinegar, sugar, chile pepper, cornstarch and chili oil. Set sauce aside.
5. Heat vegetable oil in a large skillet or wok. Cook over medium-high heat.
6. Fry eggplant until it is tender and begins to brown (five to ten minutes).
7. Pour in sauce. Stir until the sauce is thick and the eggplant is evenly coated. Serve and enjoy!
   

To make Chinese eggplant in garlic sauce you will need:

• two to three Chinese eggplant (cubed)
• one-half cup Chinese dry mushrooms, (soaked and shredded)
• two fresh green hot peppers(cut small) one green bell pepper or sweet red pepper
• cut into one-and-a-half inch pieces,one-half cup vegetable stock
• two cloves fresh garlic (minced)
• two tablespoons cooking wine
• one-and-a-half teaspoon hot pepper sauce
• tablespoon dark soy sauce
• tablespoon wine vinegar
• teaspoon sugar
• 1 1/2 tablespoons tomato sauce
• two teaspoons salt
• three tablespoons olive oil

1. Mix eggplant with salt. Let sit for twenty minutes.
2. Rinse the eggplant in cool water. Drain and use paper towels to dry well.
3. Heat oil in frying pan until very hot. Add eggplant cubes to stir-fry until lightly browned.
4. Add garlic, hot pepper, bell pepper (or sweet red pepper), mushrooms. Stir-fry for about two minutes until tender.
5. Add vegetable stock, cooking wine, hot pepper sauce, soy sauce, vinegar, sugar, tomato sauce. Cook for three to five minutes to thicken the juice.
6. Serve hot or cold.

To make eggplant preserves you will need:

• two pounds eggplant (peeled and cut into cubes)
• three cups white sugar
• cup brown sugar
• 1/2 tablespoon finely ground clove
• teaspoon ground nutmeg
• teaspoon ground cinnamon
• 1 1/4 cups lemon juice
• five cups water

1. Combine eggplant with three cups of water and one cup lemon juice. Place in a pot and bring to a boil.
2. Reduce heat and simmer for 25 minutes until eggplant is tender. Stir occasionally. Drain when complete/
3. Add remaining water, white and brown sugar, spices and remaining lemon juice. Bring water to a boil.
4. Reduce heat and simmer for 25-30 minutes. As the syrup thickens, mixing frequently.
5. Cool and transfer to sterilized jars. Store in refrigerator for up to one week.