Xi hong shi chao qie zi (西红柿炒茄子) is one of those everyday Chinese dishes that rarely shows up on restaurant menus but appears on dinner tables all over China. It is a simple stir fry of eggplant and tomato in a savory, slightly sweet, and tangy sauce. The eggplant turns silky and lightly charred while the tomato breaks down into the sauce, creating a dish that tastes much more complex than the short ingredient list suggests.
This was a regular at my family dinner table growing up in Beijing. My mom would throw it together on summer evenings when Chinese eggplants were at their peak and the tomatoes were super red and juicy. It never occurred to me to share the recipe because it seemed too simple, but it turns out that simplicity is exactly what makes it a hit with readers who want a quick vegetable dish with real flavors.
I pan fry the eggplant first until it picks up some color, then build the sauce in the same pan with garlic, green onion, and tomato before tossing everything together. The whole dish is ready in 30 minutes, start to finish, and it works as a standalone meal over rice or as a side dish next to something with more protein. I highly recommend it!
Ingredients
Everything here comes from my pantry except the eggplant and tomato. I group the ingredients by when they go into the pan.
Eggplant: I use Chinese eggplant soaked in salted water before cooking. The soak draws out extra moisture for a better texture, prevents browning, and helps the eggplant keep its purple color during stir frying.
Sauce: I mix chicken broth, light soy sauce, Chinkiang vinegar, dark soy sauce, sugar, and cornstarch together ahead of time. This premixed sauce goes in at the end and thickens on contact.
Stir fry aromatics: I use sliced garlic, green onion, and a large tomato cut into bite size pieces. The tomato cooks down and becomes part of the sauce.
How to Make
1. Soak the eggplant: Cut the eggplant into large bite size pieces and place them in a bowl of salted water. Soak for 15 minutes while preparing everything else. Drain, rinse with cold water, and pat dry thoroughly.
2. Mix the sauce: Combine all the ingredients in a small bowl. Set aside.
3. Pan fry the eggplant: Heat 2 tablespoons of oil in a large skillet over medium high heat. Add the eggplant and cook, stirring occasionally, until lightly charred and softened. Transfer to a plate.
4. Cook the aromatics and tomato: Add the remaining tablespoon of oil to the pan. Toss in the garlic and green onion and stir for a few seconds until fragrant. Add the tomato and cook for about 2 minutes until it starts to break down.
5. Combine and sauce: Add the eggplant back to the pan. Give the sauce a quick stir to dissolve the cornstarch, then pour it in. Stir and cook until the sauce thickens and coats everything.
6. Serve: I love serving this dish immediately. Check my serving suggestions below for more details.
Cooking Tips I Recommend
Use Chinese or Japanese eggplant: These long, slender varieties have less moisture and fewer seeds than Western eggplant, so they char up nicely in a stir fry without turning mushy. I find them at Asian grocery stores and sometimes at Whole Foods when they are in season.
Do not skip the salt water soak: Soaking for 15 minutes removes excess moisture, which means the eggplant sears instead of steams when it hits the hot pan. It also keeps the flesh from turning brown and preserves the purple skin color.
Pat the eggplant completely dry: Any remaining water on the surface causes splattering and prevents a good sear. I spread the pieces on paper towels and press firmly before adding them to the oil.
How I Love Serving
This is a dish I throw together on a Tuesday night when I want something quick but satisfying. I spoon it over a big bowl of steamed rice and eat it as my main course, no protein needed. If I have leftover chicken or tofu in the fridge, I toss that on top too. On hot summer evenings I pair it with a bowl of cold sesame noodles and use the eggplant as a topping, which adds color and a different texture.
When I cook for a group, I make this as one of 3 or 4 dishes for a Chinese family style dinner. It sits well on the table because it tastes just as good at room temperature as it does hot. I like putting it next to something with more heat, like my Sichuan crispy beef or a spicy cucumber salad so guests get a range of flavors. A simple bowl of steamed enoki mushrooms rounds it out nicely.
Frequently Ask Questions
Why does my eggplant absorb too much oil?
Eggplant is like a sponge, especially when the pan is not hot enough. I make sure my skillet is fully heated before adding the oil and eggplant together. A hot pan sears the surface quickly and creates a barrier that slows down oil absorption. The salt water soak also helps because drier eggplant absorbs less.
How do I store leftovers?
I keep leftovers in an airtight container in the fridge for up to 3 days. The eggplant softens a bit more overnight but the flavor actually deepens. I reheat in a skillet over medium heat for a couple of minutes rather than the microwave, which helps bring back some of the texture.
Can I make this dish vegetarian or vegan?
Yes. I swap the chicken broth for vegetable broth and everything else stays the same. The sauce still thickens the same way and the flavor is just slightly lighter. For a gluten free version, I use tamari instead of soy sauce and rice vinegar instead of Chinkiang vinegar.
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Eggplant with Tomato (西红柿炒茄子)
Ingredients
- 2 (about 1 lb) Chinese eggplants , cut into large bite-size pieces
- 1/2 teaspoon salt
Sauce
- 1/4 cup chicken broth (or use vegetable broth for a vegetarian dish)
- 1 1/2 tablespoons light soy sauce
- 2 teaspoons Chinkiang vinegar
- 1/2 teaspoon dark soy sauce
- 1 tablespoon sugar
- 1 teaspoon cornstarch
Stir fry
- 3 tablespoons peanut oil (or vegetable oil)
- 2 cloves garlic , sliced
- 1 green onion , sliced
- 1 large tomato , sliced to large bite-size pieces
Instructions
- Add the sliced eggplant into a big bowl and water to cover. Add the 1/2 teaspoon salt and stir to dissolve completely. Let soak for 15 minutes while preparing the other ingredients. Once done, drain the eggplant, rinse again with cold tap water to remove any salt. Drain again and pat dry with paper towels.
- Mix the sauce ingredients together in a small bowl.
- Heat 2 tablespoons of oil in a large skillet over medium-high heat until hot. Add the eggplant. Cook, stirring occasionally, until the eggplant has lightly charred and softened. Transfer the eggplant to a big plate and set aside.
- Add the remaining 1 tablespoon oil, garlic and green onion. Stir a few times to release the fragrance.
- Add the tomato. Cook and stir for another 2 minutes, until the tomato starts to break down. Then add back the eggplant.
- Stir the sauce again to dissolve the cornstarch completely. Pour into the pan. Stir and cook until the sauce thickens. Transfer everything to a plate and serve hot as a main or side dish.
Nutrition
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Katrina
Hello, great recipe….Thank you very much….I do like these foods….