You have been searching for that distinctive taste that you thought was only possible in certain restaurants for years now. You can rest. Your search is over. It’s this Vegan Chinese Hoisin Aubergine you’ve been craving.
I once dined at a small asian restaurant in a small European city, where I had the pleasure of enjoying a Chinese-style eggplant dish served with rice and vegetables. The experience was extraordinary and I had never tasted eggplant prepared in such a way before. Thus, determined to include this dish in my regular meal rotation, I embarked on recreating it at home. After several attempts, I am happy to say that I managed to develop a recipe worth sharing and it’s not only quick and delicious, but also gluten-free.
Main ingredients for Vegan Chinese Hoisin aubergine
- Aubergine/Eggplant
- Hoisin Sauce
- Maisstärke
- Sojasoße
- Knoblauch
- Maisstärke
- Sugar/Syrup
- Essig
- Reis
- Veggies to go with it
What is hoisin sauce?
Hoisin sauce is a rich, flavourful and slightly sweet sauce commonly used in Chinese and Cantonese cuisine. It has a thick, dark consistency and is both sweet and savoury. Its main ingredients are a blend of fermented soybeans, garlic, vinegar, sugar and spices such as star anise. Sometimes referred to as Chinese barbecue sauce, hoisin sauce adds a distinctive taste to stir-fries, marinades and dipping sauces. Nowadays you can find it in most supermarkets, often under the grey goose logo, the same brand that makes sriracha sauce. Interestingly, the word hoisin actually means ‘seafood’ in Chinese, even though the sauce doesn’t contain any fish at all.
Is this Vegan Chinese Hoisin Aubergine recipe gluten-free?
This Chinese-style hoisin eggplant recipe can easily be made gluten-free with a few simple adjustments. Ensure you use gluten-free soy sauce, which is commonly available. While gluten-free hoisin sauce might be harder to find, you can either make your own at home or, if all else fails, substitute it by adding a teaspoon of five spice powder to the sauce, which will impart a slightly different, but equally delicious and distinctive flavour. That way there’s nothing in the way of enjoying a delicious, gluten-free version of this classic dish.
My aubergine keeps sticking to my pan!
Maybe you prefer not to use a non-stick pan, perhaps to avoid cooking with Teflon. You can still prevent the eggplant from sticking by adding an extra tablespoon of oil and allowing it to sizzle on medium heat for the first 3-4 minutes before stirring or flipping the pieces. This helps the exterior of the eggplant to dry out and become crispy, making it easier to separate from the pan. Flipping the eggplant too early can cause the moist exterior to stick to the bottom, so patience is key for achieving perfectly cooked, non-sticking eggplant.
Need some protein?
This Vegan Chinese Hoisin aubergine dish can be easily enhanced with a variety of protein sources, such as edamame, tofu or seitan. For instance, you can prepare them separately to your liking or instead toss them directly into the sauce for added flavour. However, if you do that, you may need to make extra sauce to prevent the dish from becoming dry. On the other hand, you can also enjoy these proteins alongside the finished dish to boost its nutritional value. Personally, I love how tofu soaks up the rich, sweet-savoury sauce, while edamame adds a fresh pop of texture. In the end, this makes the recipe more balanced and satisfying without much extra effort.
Best Ways to Serve Hoisin Aubergine
When it comes to serving this hoisin aubergine, you’ve got plenty of great options. The classic choice is to spoon it over a bowl of fluffy rice, where the sauce can soak right in. For a slightly lighter option, you can toss it with noodles, which makes the dish feel almost like a quick weeknight stir-fry. And if you want to get a little creative, use the aubergine as a filling for bao buns. The soft, pillowy bread pairs perfectly with the rich, savoury-sweet sauce, making every bite feel special.
Epic Vegan Chinese Hoisin Aubergine – Simple And So Delicious
Zutaten
- 1 reife Aubergine (sliced into big cubes)
- 3 Zehen Knoblauch gehackt
- 3 EL Maisstärke
- Salz + Pfeffer (nach Geschmack)
Sauce
- 1 ½ EL Hoisin-Sauce
- 2 EL Agave/Reis/Ahornsirup (alternatively sugar)
- 5 EL Sojasauce (you can use gluten-free soy sauce)
- 5 EL Wasser
- 1 TL Essig
- 2 EL Maisstärke
Optional Ingredients
- 2 mittelgroße Mohrrüben (finely sliced)
- Edamame (cooked)
- Sesamsamen
- 2-3 Frühlingszwiebeln (aufgeschnitten)
- Kimchi (finely sliced)
Anleitung
- Begin by cutting the aubergine into large cubes. Start by slicing it lengthwise twice on one side, then make one lengthwise cut on the opposite side. Finally, cut it into chunks. Place the cubed aubergine into a bowl and generously season with salt and pepper. Add three tablespoons of corn starch, ensuring it is evenly distributed. Gently toss the mixture until each piece of aubergine is thoroughly coated.
- In einer separaten Schüssel, prepare the sauce by combining the ingredients. Begin by mixing the water and cornstarch until it is smooth and clump-free. Next, add the hoisin sauce, soy sauce, syrup, and vinegar. Stir the mixture until it reaches a creamy yet fluid consistency.
- Next, heat some oil in a pan or wok over medium to high heat. Add the aubergine cubes and sauté for about 15 minutes, until they turn golden brown and develop some crispy bits. For the last 5 minutes, turn the heat down and cover your pan with a lid to allow them to cook gently for about 5 minutes, ensuring they are thoroughly cooked and soft.
- After that, den gehackten Knoblauch hinzufügen into your pan and let it roast for about 1-2 minutes on medium heat.
- Reduce the heat to low and pour in the sauce, ensuring all ingredients are well-mixed and nothing has settled at the bottom of the bowl. Maybe give it one final stir before adding it to the pan. The low heat will cause the sauce to bubble and thicken. Once it reaches the desired consistency, remove the pan from the stove to prevent it from thickening too much. If the sauce becomes too thick, simply add one or two tablespoons of water and stir well. If it is too runny, let it cook a bit longer on the hot stove until it thickens to your preference.
- Now, serve the aubergine with your choice of rice or Asian noodles. You can add optional ingredients such as kimchi, spring onions, carrots, sesame seeds, edamame, or even sliced cucumber for added flavor and texture. Enjoy your meal!
What to Use Instead of Hoisin or Aubergine Sauce (Vegan Alternatives That Work)
If you can’t find hoisin sauce, don’t worry, you can still make this dish work beautifully. A simple mix of soy sauce, a spoonful of miso paste, and a touch of maple syrup will give you a similar balance of salty, savory, and sweet. It won’t be exactly the same, but it definitely captures that umami depth people love about hoisin. And if aubergine isn’t your thing or not in season, you can swap it for zucchini or mushrooms. Both soak up sauces really well and keep that same hearty, satisfying feel. This way, the recipe stays flexible and easy to adapt to what you have at home.
Hast du dieses Rezept gemacht?
Hast du dieses Rezept gemacht?
Bitte lass mich wissen, wie es bei dir gelaufen ist, ich bin super neugierig! Du kannst unten einen Kommentar hinterlassen und den Tag @lordsoftheplants auf Instagram mit dem Hashtag #lordsoftheplants verwenden, damit ich deine Kreation zu sehen bekomme 🙂
Schreibe einen Kommentar