Chinese Eggplant with Dan Dan Sauce


  • 2 Chinese / Japanese eggplants - baton size thick slices
  • 3 cloves garlic - minced
  • Chinese Laundry Dan Dan Sauce - 2 tbsp
  • salt - to taste

Optional Ingredients:


  • 1/2 onion - small diced
  • 1 carrot - small diced
  • 2 stalks celery - small diced
  • Thai chilis - small diced



  1. Sprinkle generous amount of salt over eggplant slices to coat each slice of eggplant, let sit for minimum 20 minutes
  2. In the meantime, cut and prep all other ingredients
  3. In a wok or pan, saute onion and carrots until onions are translucent, remove from heat to be used later
  4. Rinse excess salt off of eggplant slices, then squeeze them with both hands to remove excess moisture.
  5. In a wok or pan, sauteed eggplant slices on one side first until slightly golden, then flip and do the same to the other side.
  6. Add carrot and onion back into the wok/pan along with minced garlic and diced celery, stir fry ingredients together on medium heat.
  7. Add Chinese Laundry Dan Dan Sauce. 2 tbsp is a guideline, you can adjust to your own taste.
  8. Add salt to taste.
  9. Add scallion and cilantro if desired.
  10. Remove from heat and serve right away.
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