Easy Vegan Chinese Eggplant
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
Course: Appetizer, Side Dish
Cuisine: Vegan
Servings: 2
  • 2 small eggplants
  • 1 tbsp soy sauce
  • 2 tbsp sesame oil
  • 2 tbsp Chinese black rice vinegar
  • 2 tbsp agave or other sweetener
  1. Cut the eggplants into sections and boil them about 8 to 10 minutes until softened. 

  2. While the eggplants are boiling, mix together the sauce ingredients.  If you wish, you can add more taste fresh garlic or ginger, but it's really not needed, the recipe is tasty as it is!

  3. Remove the excess water from the eggplants with a paper towel. Add the sauce to the eggplants. Serve either warm or cold.  

  4. Garnish with spring onion. Sesame seeds and chili flakes work as well.