Chinese Barbecue Eggplant (Charred Garlic Chili Eggplant) – Full Recipe
Introduction
Chinese Barbecue Eggplant (often called grilled eggplant with garlic-chili sauce) is a street-food favorite found all over China, especially in night markets.Soft, buttery eggplant is grilled or roasted until smoky and tender, then topped with a sizzling garlic, soy, chili, and sesame sauce that caramelizes beautifully.
It’s:
Smoky
Slightly sweet
Umami-rich
Spicy (optional)
Perfect with rice or noodles
And the best part? It’s easy and requires simple ingredients.
Prep Time: 10 minutes
Cook Time: 20–25 minutes (oven) OR 15 minutes (air fryer)
Total Time: 25–35 minutes
Ingredients (Serves 2–3)
Eggplant
2 medium Chinese or Japanese eggplants (long and thin preferred)
1–2 tbsp oil
Pinch of salt
Barbecue Garlic Sauce
2 tbsp soy sauce
1 tbsp oyster sauce
1 tbsp hoisin sauce
1 tsp chili paste or chili flakes (adjust to spice level)
1 tbsp rice vinegar (or white vinegar)
1 tsp sugar
1 tsp sesame oil
3–4 garlic cloves, crushed
½ tsp ginger, grated (optional)
1 tbsp green onions, chopped
½ tbsp sesame seeds (optional)
For Finishing
Extra chili flakes (optional)
Fresh coriander
Extra sesame seeds
Instructions
Prepare the Eggplants
Wash the eggplants and slice them lengthwise into halves.
Lightly score the inside (criss-cross pattern) to help absorb flavor.
Brush with a little oil and sprinkle salt.
Roast or Grill the Eggplants
Oven Method (Most Authentic Soft Texture)
Preheat oven to 220°C / 425°F.
Place eggplants cut-side up on a lined tray.
Roast 20–25 minutes until soft, golden, and slightly charred at edges.
Air Fryer Method
Preheat air fryer to 190°C / 375°F.
Cook eggplants cut-side up for 12–15 minutes, until soft and lightly crispy.
Stovetop Grill Method
Heat a grill pan over medium-high heat.
Place eggplants cut-side down for 5 minutes, then flip and cook until tender.
Make the Chinese Barbecue Garlic Sauce
In a small bowl, mix:
soy sauce
oyster sauce
hoisin sauce
sugar
rice vinegar
chili paste/chili flakes
sesame oil
garlic
ginger
Stir until fully combined.
Barbecue the Eggplants
When eggplants are almost cooked, remove them.
Spoon the barbecue garlic sauce generously over each eggplant half.
Return to the oven/air fryer for 5 minutes to caramelize the sauce.
This step gives it the authentic street-style “barbecue” finish.
Final Garnish
Top with:
chopped green onions
sesame seeds
fresh coriander
extra chili flakes (optional)
Serve immediately for the best texture!
Tips for Best Results
Use Chinese/Japanese eggplants — they cook faster and get creamier.
Don’t skip scoring the eggplant; it absorbs the sauce better.
To make it spicier, add Sichuan chili crisp on top.
For a smoky flavor, broil for the last 1–2 minutes.
Vegan version: replace oyster sauce with mushroom sauce or extra soy sauce.
Serving Suggestions
Steamed jasmine rice
Fried rice
Stir-fried noodles
Dumplings
As a side with grilled chicken or tofu