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Chilli Bean Paste Eggplant

Bean Paste Eggplant Recipe


  • 200 grams eggplants cut to 5 cm sections, then cut to smaller “logs”
  • 1 tbsp oil
  • 3 garlic cloves minced
  • 1 red finger length chilli de-seeded & diced
  • 1-2 chilli padi (optional; for the heat) partially de-seeded

(A) Sauce

  • 1 tbsp chilli soy bean paste (spicy “taucheo”/辣豆瓣醬)
  • 3/4 tbsp light soy sauce
  • 1 tsp sesame oil
  • 1 tbsp rice wine
  • 1/4 cup water


  1. Pre-cook the eggplants using either the microwave, boiling or steaming method. View this tutorial for the instructions. Set aside.
  2. Cook the dish. Heat oil in wok. Add garlic and chilli; stir fry briefly until aromatic. Add sauce ingredients (A) and cooked eggplants. Stir-fry briefly to coat the eggplants thoroughly in the sauce, cover with lid and simmer down for 1 minute. Serve with steamed rice.
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4 comments on “Chilli Bean Paste Eggplant”

  1. The bland eggplant must be so flavorful and delicious now, with this soy bean paste sauce. :) So good with rice or porridge.

  2. I have tried both methods which are boiling and steaming. However, I still failed to retain the purple hue. May you advise the cause? Thanks.

    • The boiling method is especially accurate to get the purple hue. First, the water must be rapidly not slowly boiling (above 100C) when you add the eggplants to the pot. And they must be fully submerged in the boiling water the whole time (need to weigh it down with a wire mesh). Any eggplant that isn’t submerged will be browned instead of purple.

  3. Thanks Wiffy for your explanation. Shall find some time to try again.

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