Vegan Eggplant Recipes: A Nutritious Powerhouse for Vegan Diets

Introduction

This article presents 5 delicious eggplant recipes, all of which are vegan eggplant dishes. Embark on a delightful journey of culinary exploration as we unveil the wonders of eggplant, a versatile and nutritious vegetable that holds immense value for individuals pursuing a vegetarian lifestyle. As more and more people opt for plant-based diets, eggplant emerges as a culinary gem, offering a myriad of delectable recipes that cater to diverse taste preferences and dietary goals.

In this article, we delve into the myriad benefits and nutritional value of eggplant, discuss its significance for vegans and those seeking a balanced diet, and address common challenges and cooking tips to enhance your eggplant culinary experience. With a plethora of sumptuous healthy eggplant recipes at your disposal, prepare to elevate your vegan cooking and savor the delightful flavors of this beloved vegetable.

1. Braised Eggplant

This eggplant recipe will teach you how to make delicious braised eggplant – A delectable vegetarian delight! This mouthwatering recipe combines tender eggplants with a savory sauce infused with the richness of ginger and garlic. The secret ingredient, cola, not only adds a delightful sweetness but also helps create a lusciously thick texture. Garnished with white sesame seeds and green onions, this dish is a feast for both the eyes and taste buds. Discover a new world of vegetarian cooking and savor the sumptuous flavors of this delightful braised eggplant recipe. For a healthier option, replace cola with a syrup-sugar blend. Enjoy the perfect harmony of taste and texture in every bite!

Ingredients:

Eggplants	2
Ginger	10g
Garlic cloves	3
White sesame seeds	as needed
Green onion	1stalk
Salt	2g
Cola (165ml)	1/2can
Vegetarian oyster sauce	1 tablespoon (15ml)
Dark soy sauce	1 tablespoon
Light soy sauce	2 tablespoons
Cooking wine	3 tablespoons
Cornstarch	5 g
Oil	2 tablespoons

Method:

1. Peel and remove the stems of the eggplants. Cut the eggplants horizontally into 2-3 sections. If the eggplants are long, cut them into 10cm-long pieces.
2. Cut each section of the eggplant in half lengthwise. Place them in a steamer and steam for 15 minutes.
3. Remove the eggplants from the steamer and make a few vertical cuts on each piece for better flavor absorption.
4. Gently squeeze the eggplants with a tool (such as a spoon) to remove excess moisture.
5. Finely chop the ginger, garlic, and green onion.
6. Prepare the sauce: In a bowl, add salt, vegetarian oyster sauce, dark soy sauce, light soy sauce, cornstarch, and cooking wine. Stir well. Add cola and mix thoroughly.
7. Heat a pan and add oil. Once the oil starts to smoke, add the eggplants. Fry the eggplants until both sides turn golden brown.
8. Add the chopped garlic and ginger, and stir-fry evenly.
9. Add the prepared sauce from step 6. Heat until it boils, then reduce the heat to medium-low.
10. Simmer until the sauce noticeably reduces and thickens.
11. Sprinkle with white sesame seeds and green onion to garnish. Serve.

Summary:

Using cola is convenient as it helps with coloring the ingredients and makes the sauce thicker. If you prefer not to use cola, you can substitute it with 2 tablespoons of syrup and 1 tablespoon of sugar.

2. Sweet and Sour Eggplant

This eggplant recipe will teach you how to make crispy sweet and sour eggplant – A delightful vegan delicacy! Indulge in the perfect balance of sweet and tangy flavors with this delectable eggplant recipe. The eggplant is expertly fried to a crispy golden brown, creating a delightful contrast in texture. The luscious sauce, infused with the richness of soy, vinegar, and aromatic spices, coats the eggplant perfectly. This mouthwatering dish is not only visually appealing but also a true delight for your taste buds. Elevate your vegetarian cooking with this scrumptious sweet and sour eggplant recipe, a true culinary delight that will leave you craving for more.

Ingredients:

Eggplant	1（about 250g）
Cornstarch	as needed
Salt	½ tablespoon
White vinegar	2 tablespoons
Light soy sauce	1.5 tablespoons
Dark soy sauce	0.5 tablespoon
Vegetarian oyster sauce	1 tablespoon
Rice vinegar	1 tablespoon
Water starch	2 tablespoons (water to starch ratio of 2:1)
White sugar	1 tablespoon
Spring onion	1stalk
Ginger	7g
Garlic clove	1
Cooking oil	as needed

Method:

1. Peel and remove the stem of the eggplant, then cut it into small pieces. Soak the eggplant in clean water with white vinegar and salt for 1 minute. Remove from water and gently squeeze out the excess moisture.
2. Add starch to the eggplant and stir until well coated. Add the starch in multiple batches, stirring well each time. The goal is to completely coat the eggplant with starch. (The exact amount of starch is not specified in this recipe.)
3. Heat a sufficient amount of oil in a pan to approximately 160°C (320°F). Add the eggplant and fry on medium heat for 1-2 minutes until the surface of the eggplant turns slightly yellow. Remove from oil. This step ensures that the oil temperature is high enough to quickly solidify the surface of the eggplant.
4. Increase the oil temperature to approximately 200°C (390°F), then fry the eggplant again. Fry for about 1-2 minutes until the eggplant turns golden brown. Remove from oil and drain excess oil.
5. Prepare the sauce: In a bowl, mix together light soy sauce, dark soy sauce, vegetarian oyster sauce, rice vinegar, water starch, and white sugar until well combined.
6. Finely chop the spring onion, ginger, and garlic.
7. Heat 1 tablespoon of oil in a pan until it starts smoking. Add the chopped spring onion, ginger, and garlic, and stir-fry until fragrant.
8. Add the sauce to the pan and heat until it boils. Reduce the heat and continue heating until the sauce thickens.
9. Add the fried eggplant to the pan and stir-fry until well coated with the sauce. It is now ready to serve.

Summary:

Step 1, soaking the eggplant with salt and vinegar prevents it from oxidizing and turning black. Steps 2 and 3 are crucial to quickly form a protective layer on the surface of the eggplant, preventing it from absorbing excessive oil like a sponge. Step 4 aims to make the eggplant more crispy. The appearance of slight smoke on the oil surface indicates a temperature of 160°C (320°F), while noticeable smoke indicates a temperature of 200°C (390°F). In step 6, a small amount of bell pepper can be added according to personal taste.

3. Eggplant Salad

This eggplant recipe will teach you how to make eggplant salad. Elevate your taste buds with this refreshing Eggplant Salad! Tender steamed eggplant strips are tossed in a tantalizing mix of garlic, chili pepper, and green onion. The savory dressing, enriched with soy sauce and vegetarian oyster sauce, adds a burst of flavor to this delightful dish. The sizzling hot oil amplifies the aromatic profile, making each bite an unforgettable experience. Customize the spice level to your liking by adjusting the chili pepper. With its simplicity and vibrant taste, this eggplant salad is a true celebration of vegetarian cuisine. Optional cilantro garnish adds a refreshing touch. Enjoy the essence of summer in every mouthful!

Ingredients:

Eggplants	2(about 400g)
Garlic cloves	2
Small chili pepper	1
Green onion	1
Light soy sauce	3 tablespoons
Vegetarian oyster sauce	1 tablespoon
Sugar	1/2 tablespoon
Oil	2 tablespoons

Method:

1. Clean the eggplants and remove the stems. Cut them into segments of approximately 10cm. Place the eggplants in a steamer and steam for 15 minutes once the water is boiling.
2. Remove the steamed eggplants and let them cool. Then tear them into strips and set aside.
3. Finely chop the garlic, chili pepper, and green onion. Place them in a bowl.
4. Heat the oil until it starts to boil, then pour it into the bowl with the chopped ingredients from step 3.
5. Add soy sauce, vegetarian oyster sauce, and sugar to the bowl. Stir well.
6. Pour the sauce into the eggplants and mix thoroughly. Done.

Summary:

Adjust the amount of chili pepper according to personal taste. Optionally, you can add cilantro according to personal preference. The purpose of step 5 is to use the high temperature of hot oil to enhance the flavor of the ingredients. In this recipe, there’s no need to remove the skin of the eggplants.

4. Roasted Eggplant

This eggplant recipe will teach you how to how to roast eggplant. Delight your taste buds with this mouthwatering Roasted Eggplant recipe! The star of this dish is the delectable “Golden and Silver Garlic Sauce,” a perfect blend of roasted and raw garlic, soy sauce, and a hint of spice. The eggplant is roasted to perfection, creating a tender and flavorful experience with every bite. Whether you’re a vegetarian or simply seeking a delectable meat-free option, this recipe promises to be a culinary delight that will leave you craving for more. Enjoy the delectable flavors and elevate your vegetarian cooking to new heights! In this recipe, we roast eggplant in oven, but you can also use it for eggplant BBQ.

Ingredients:

Eggplant	1(about 250g)
Garlic	100g
Salt	1g
Cooking oil	40g (10+30)
Sugar	3g
Soy sauce	20g
Spring onion	15g
Chili pepper (optional)	as needed

Method:

Part 1: Making the Secret Garlic Sauce “Golden and Silver Garlic Sauce”

1. Chop the garlic into minced garlic and divide it into two portions.
2. In one portion of minced garlic (A), add soy sauce, spring onion, sugar, and salt. Stir well and set aside.
3. Rinse the other portion of minced garlic (B) with water to remove the stickiness and squeeze out the moisture. The purpose is to prevent the garlic from sticking to the pan and burning during stir-frying.
4. Heat 30g of cooking oil in a pan until it starts smoking. Add the minced garlic (B) and stir-fry over low heat until the surface turns golden brown. Then, turn off the heat.
5. Mix the minced garlic (A) and (B) together until well combined. The garlic sauce is now ready.

Part 2: Roasting the Eggplant

1. Clean the eggplant and wipe off any surface moisture. Coat the surface of the eggplant evenly with cooking oil.
2. Preheat the oven for 5 minutes and place the eggplant inside at 180°C for 30 minutes.
3. Take out the eggplant and cut it lengthwise, but do not completely separate the halves. Leave the outer slices of the eggplant connected. Use a knife to make shallow cuts on the flesh of the eggplant to enhance flavor penetration. Be careful not to pierce the skin.
4. Spread the garlic sauce evenly on the cut side of the eggplant. Add chili pepper according to personal taste.
5. Place the eggplant back in the oven and continue baking for another 10 minutes. It is now ready to serve.

Summary:

The key to the deliciousness of this recipe lies in the preparation of the garlic sauce. Mixing half-cooked minced garlic with raw minced garlic allows the roasted aroma of cooked garlic to complement the spicy kick of raw garlic, adding layers of flavor. It has a delightful name, Golden and Silver Garlic Sauce.

In Part 1, step 5, the hot oil from the minced garlic (B) helps to release the fragrance of the ingredients in minced garlic (A). In Part 2, step 1, coating the eggplant with vegetable oil prevents it from losing moisture too quickly and getting burned during baking.

5. Stewed Eggplant with Potatoes

This eggplant recipe will teach you how to make the delightful flavors of Stewed Eggplant with Potatoes! This mouthwatering vegetarian dish combines tender eggplant and savory potatoes, enhanced by the aromatic blend of spices and a touch of chili pepper for a mild kick. The combination of mushroom powder, Chinese thirteen-spice powder, and vegetarian oyster sauce creates a harmonious and satisfying taste that will elevate your vegetarian cooking to a new level of enjoyment. Easy to prepare and bursting with flavor, this recipe promises to be a true culinary delight for all plant-based food enthusiasts.

Ingredients:

Eggplant	1（about 250g）
Potato	1(about 100g)
Chili pepper	1
Garlic cloves	2
Salt	2g
Mushroom powder	3g
Chinese thirteen-spice powder	3g
Vegetarian oyster sauce	1 tablespoon
Light soy sauce	1 tablespoon
Water	as needed
Cooking oil	3 tablespoons

Method:

1. Peel and remove the stem from the eggplant, then cut it into small pieces. Remove the core of the chili pepper and finely chop it. Slice the garlic cloves.
2. Peel the potato and cut it into small pieces. Rinse it and soak for 10 minutes, then drain the excess water.
3. Heat 3 tablespoons of cooking oil in a pan until it starts smoking. Add the potato and stir-fry for 30 seconds.
4. Add the eggplant and garlic slices, stir-fry for another 30 seconds.
5. Add salt, mushroom powder, Chinese thirteen-spice powder, vegetarian oyster sauce, and soy sauce. Stir-fry until well combined.
6. Add enough water to just cover the ingredients. Bring it to a boil, then reduce the heat to medium-low and continue cooking for 15 minutes.
7. Increase the heat, add the chopped chili pepper, and stir-fry until the sauce noticeably reduces (approximately 3 minutes). It’s done.

Summary:

In step 2, rinsing and soaking the potato aims to remove the surface starch, as excessive starch can cause the potato to stick to the pan during stir-frying. In steps 7 and 8, while heating, it’s important to stir occasionally to prevent sticking to the bottom of the pan. Step 8, the final dish should have some remaining sauce, so it’s important to control the timing. The suggested 3 minutes is just a reference and may vary.