Chinesische Auberginen mit Veggie Hack

vegan Chinese eggplant wok dish

This Chinese eggplant wok dish with lotao veggie mince is a popular specialty in Sichuan cuisine and very common in Chinese households.
Long Chinese eggplants are typical for this dish. In comparison, they look much brighter and are much narrower and longer than standard eggplants - the latter can also be used as an alternative.
Despite the many ingredients, the dish is surprisingly quick - prepared in about 30-40 minutes . Ideally, the dish is served with rice - which you should cook at the very beginning, before any other preparation steps.


  • 200 g Oriental Smoked smoked rice
  • 1 onion, quartered
  • 1 handful of raisins
  • 4 tbsp pine nuts
  • 3-4 strands of saffron
  • Salt
  • 300 g Chinese eggplants
  • 50 g Lotao Veggie Mince
  • 1 onion, chopped
  • 2 small red chilies
  • 4 garlic cloves, minced
  • 1 small piece of ginger (thumb-sized, chopped)
  • 1 tsp soybean oil
  • 100 ml Shaoxing rice wine (alternatively sherry)
  • 100 ml vegetable broth (water if necessary)
  • 2 tbsp light soy sauce
  • 1 tbsp dark soy sauce
  • 1 tbsp tomato paste
  • 1 teaspoon smoked salt
  • 1 teaspoon Java Kiss coconut blossom sugar
  • 1 teaspoon sesame oil
  • Juice of ½ lemon
  • Salt pepper
  • vegetable oil


  1. For the perfect rice for this dish, heat some oil in a bowl. Quarter an onion and fry it roughly. Add the pine nuts and let them roast.
  2. Add 200 g Oriental Smoked smoked rice , roast briefly and mix in 1 handful of raisins and 3-4 threads of saffron. Salt and deglaze with water.
  3. The water should be a thumb thick above the rice. Bring to the boil and, after 5 minutes of cooking, let it rest under the blanket, well covered, for 20-30 minutes.
  4. Wash the eggplants, remove the ends and cut lengthways into finger-thick slices. Sprinkle a pinch of salt on the Chinese eggplant slices and leave for 20 minutes. Pour off the excess water or pat the pieces dry.
  5. Stir soy sauce, a pinch of smoked salt, sesame oil, coconut blossom sugar and tomato paste into the hot vegetable broth.
  6. Place the Lotao Veggie Mince in a bowl and pour the hot marinade over it. Leave on for 2 minutes.
  7. Chop the garlic, ginger, onion and chili peppers. Pour oil into the pan (better: wok) and let it get hot. Then briefly fry the onion, add the aubergines, garlic, ginger and chili peppers. Fry until the edges start to brown slightly, about 2 minutes.
  8. Deglaze with the Shaoxing rice wine and stir in the veggie mince mixture. Fry everything well until the liquid is reduced and the dish smells wonderful.
  9. Arrange on a plate with Oriental Smoked smoked rice and sprinkle with fresh coriander. Bon appetit!

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