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Roasted Chinese Eggplant Recipe from Yunnan, China


  • 2 medium Asian eggplants (Japanese or Chinese)
  • 3 thai chilis
  • 1/4 cup chopped cilantro
  • 1 tbsp soy sauce
  • 1/2 tsp sesame oil
  • 1 tsp black vinegar


  1. Preheat the oven to 400 degrees

  2. Wash your eggplants and dry. Prick holes into each eggplant about 3-4 times. Wrap each eggplant in foil

  3. Stick them in the over for 30-40 minutes

  4. After roasting, let the eggplants cool down and then peel off the skin and trim off the ends.

  5. Cut the eggplants into chunks of any size

  6. Place the eggplant in the mortar and pestle bowl, or you can just place it into a medium sized bowl

  7. Add the chopped chilis, soy sauce, sesame oil, vinegar, and a pinch of salt. Using the pestle or a spoon, and mash the eggplant, while combining the ingredients.

  8. Top with cilantro and serve as a cold appetizer