Chinese Barbecue Eggplant

This recipe is straightforward but benefits from careful attention while roasting or grilling. The glaze caramelizes quickly—keep an eye out for that perfect golden-brown finish.

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🧂 Ingredients

For the Eggplant:

• 2 large Chinese or Japanese eggplants (long, slender types work best)

• 1 tablespoon salt (for drawing out moisture)

• 2 tablespoons vegetable oil or sesame oil

• 1 tablespoon soy sauce

• 1 teaspoon rice vinegar

• 1 teaspoon cornstarch (optional, for crispier edges)

For the Chinese BBQ Sauce (Char Siu Glaze):

• 3 tablespoons hoisin sauce

• 2 tablespoons soy sauce

• 1 tablespoon oyster sauce (or vegetarian mushroom oyster sauce)

• 2 tablespoons honey or brown sugar

• 1 tablespoon Shaoxing wine (or dry sherry)

• 1 tablespoon rice vinegar

• 1 teaspoon sesame oil

• 3 cloves garlic, minced

• ½ teaspoon five-spice powder

• ½ teaspoon chili paste (optional, for heat)

For Garnish:

• 1 tablespoon toasted sesame seeds

• 2 green onions, thinly sliced

• Fresh cilantro leaves (optional)

• Extra chili oil or crushed peanuts (optional for texture and spice)

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🍳 Equipment Needed

• Baking sheet (for roasting) or grill pan (for BBQ)

• Parchment paper or foil

• Mixing bowls

• Brush for glazing

• Knife and cutting board

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👩‍🍳 Step-by-Step Instructions

Step 1: Prepare the Eggplant

Wash and trim the eggplants. Slice them in half lengthwise, then score the flesh in a crosshatch pattern, being careful not to cut through the skin.

Sprinkle the cut sides with salt and place them flesh-side down on a paper towel-lined tray. Let sit for 10–15 minutes to draw out excess moisture and bitterness.

Afterward, pat dry with paper towels.

Pro Tip: Salting eggplant before cooking helps it caramelize instead of steaming and ensures a buttery-soft texture inside.

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Step 2: Make the Char Siu Glaze

In a bowl, whisk together hoisin sauce, soy sauce, oyster sauce, honey, Shaoxing wine, rice vinegar, sesame oil, garlic, five-spice powder, and chili paste (if using).

The sauce should be thick, glossy, and deeply aromatic. Set aside half of it for glazing during roasting and reserve the rest for drizzling at the end.

Note: Adjust sweetness and saltiness to your liking — traditional Char Siu flavor balances both.

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Step 3: Roast or Grill the Eggplant

Oven Method:
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or foil for easy cleanup.

Brush each eggplant half generously with vegetable oil and place them flesh-side down. Roast for 20 minutes, until softened and lightly golden.

Flip them over, brush with a layer of Char Siu glaze, and roast for another 10–12 minutes, basting once or twice until the sauce caramelizes and turns sticky.

Grill Method:
Preheat your grill or grill pan to medium-high heat. Brush eggplants with oil and grill flesh-side down for 4–5 minutes, until char marks appear. Flip, brush with sauce, and continue grilling until tender and glazed, about 6–8 minutes more.

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Step 4: Finish and Garnish

Transfer the roasted or grilled eggplants to a platter. Brush with the reserved glaze while still warm for extra shine and flavor.

Sprinkle with toasted sesame seeds, sliced green onions, and fresh cilantro. For an extra kick, drizzle with chili oil or top with crushed peanuts for crunch.

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Step 5: Serve

Serve immediately while warm and caramelized. The sauce thickens as it cools, creating a glossy, mouthwatering coating over the tender eggplant.

Enjoy it as a main course with steamed jasmine rice, or pair it as a side with grilled chicken, shrimp, or fried rice.

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🍽️ Serving Ideas

This dish pairs beautifully with:

• Garlic Fried Rice or Steamed Jasmine Rice

• Stir-Fried Bok Choy or Chinese Broccoli (Gai Lan)

• Cucumber Salad with rice vinegar and sesame dressing

• Cold Noodles tossed with chili oil and soy sauce

It also makes an excellent vegan barbecue option or meatless Monday entrée. The umami-rich glaze gives it a deeply satisfying, almost meaty flavor.

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🧊 Storage & Reheating

• Refrigerate: Store leftovers in an airtight container for up to 4 days.

• Reheat: Warm gently in a skillet over medium heat or in the oven at 350°F (175°C) until heated through.

• Freeze: Not recommended — eggplant becomes mushy when thawed.

Tip: Use leftover eggplant slices in wraps, rice bowls, or even sandwiches for a next-day treat.

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🧮 Nutrition Information (per serving, based on 4 servings)

Note: Nutritional values may vary depending on sauces and portion sizes. Using low-sodium soy sauce and honey instead of sugar can make it lighter.

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💡 Tips for Success

1. Use long, slender eggplants: Chinese or Japanese varieties cook faster and absorb flavors better than globe eggplants.

2. Don’t skip salting: It ensures tender, non-bitter eggplant with caramelized edges.

3. Brush, don’t drown: Too much glaze early on can cause burning; apply layers gradually.

4. Balance the sauce: Char Siu-style glaze should be sweet, salty, and slightly smoky — taste and tweak before applying.

5. Add a smoky note: For a true BBQ feel, grill the eggplant over charcoal or add a dash of liquid smoke to the sauce.

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🌟 Flavor Variations

• Spicy Char Siu Eggplant: Add extra chili paste or chili crisp for heat.

• Honey Garlic Eggplant: Swap hoisin for more honey and add minced garlic for a sweet-savory version.

• Miso Eggplant: Mix a tablespoon of miso paste into the glaze for extra umami depth.

• Eggplant Skewers: Cut eggplant into chunks, skewer, and grill for a fun, shareable BBQ dish.

• Tofu & Eggplant Combo: Add cubes of firm tofu and roast together for a heartier vegetarian meal.

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🏁 Final Thoughts

This Chinese Barbecue Eggplant recipe is a celebration of bold flavor and texture. The silky eggplant flesh becomes a perfect canvas for the rich Char Siu glaze — sticky, glossy, and loaded with umami. Each bite is smoky, sweet, and satisfying, proving that vegetables can be the star of the show.

It’s simple enough for weeknights yet special enough for entertaining. Serve it with steamed rice and greens for a complete, balanced meal that’s both comforting and exotic.

Once you try this dish, you’ll never look at eggplant the same way again — it’s proof that barbecue doesn’t need meat to be absolutely irresistible.