Kabayaki Eggplant
- By jackTao
- Dec 8, 2025
30 min
Instructions:
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Pre-process
- Peel the eggplant and cut it horizontally into two segments.
- Place them in a steamer and steam on high heat for 5 minutes until soft.
- Pre-process
- Peel the eggplant and cut it horizontally into two segments.
- Place them in a steamer and steam on high heat for 5 minutes until soft.
- Knife Work
- Take the steamed eggplant and slice it lengthwise down the middle (be careful not to cut all the way through).
- Open it up flat like a book.
- Lightly score the flesh with a knife (cross-hatch pattern) to help it absorb the sauce.
- Pan-Fry
- Heat oil in a pan (use less oil for non-stick, slightly more for cast iron/steel pans).
- Place the eggplant in flat and fry until both sides are golden brown.
- Braise
- Pour in most of the mixed Kabayaki sauce (it should cover about half the height of the eggplant).
- Simmer on medium-low heat.
- Flip the eggplant halfway through so both sides absorb the juices.
- Glaze & Finish
- When the sauce has reduced and thickened, if you feel it's not thick enough, you can add a little cornstarch slurry (water + cornstarch).
- Pour the remaining sauce over the eggplant, let it glaze over high heat for a moment.
- Sprinkle some chopped scallions (green onions) after plating and serve.
Recipe Notes:
- This recipe serves 1-2 people. Scale the ingredients proportionally for more servings.
- Eggplant is the 'sponge' of the vegetable world—it absorbs flavors perfectly and, when cooked right, tastes even better than meat!
- Pro-tip: Make sure to cook extra rice, because this dish is a total 'rice thief' (you won't be able to stop eating)!
- Although named 'Kabayaki' (a Japanese term usually for grilled eel), this is a Chinese home-style interpretation. It uses braising instead of grilling, making it much easier for home cooks.
- The contrast of the emerald green scallions against the dark red sauce looks amazing, and the fresh onion flavor helps cut through the richness.
- Choosing Eggplants: If you are making stir-fries like Fish-Fragrant Eggplant or Garlic Eggplant, use the thin skinned variety (Zhejiang eggplant). However, for this specific dish, to mimic the meaty texture of eel, the common thick-fleshed long eggplant is the best choice!
- Keep an eye on the heat while cooking to prevent burning.
- For non-stick pans, use less oil; for cast iron/steel pans, use slightly more oil.
- If the sauce is not thick enough at the end, you can add a cornstarch slurry (mix cornstarch with water) to help thicken it.
Ingredients:
Serving size
Main Ingredient
- 1 long eggplant (Choose the type that is thinner at the top and thicker at the bottom with thick flesh; avoid the very thin variety or round eggplants)
Kabayaki Sauce (Mix these together)
- 20 ml honey (for gloss and thickening)
- 15 ml sugar (for gloss and thickening)
- 40 ml light soy sauce (for savory/salty flavor)
- 10 ml dark soy sauce (for rich color)
- 20 ml cooking wine (to remove raw vegetable odors)
- 100 ml water
Garnish
- 1 handful chopped scallions/green onions