Garlic-Chile Eggplant Sticks

Preparation info
  • Makes


    servings as part of a multicourse meal
    • Difficulty


Appears in

By Linda Anusasananan

Published 2012

  • About

In Beijing, these spiced eggplant sticks were served as one of many room-temperature starters. They are also delicious served hot as a side dish. With quick braising, the eggplant softens to a creamy texture that absorbs the spicy heat of the chiles and garlic.


  • 1 pound Asian eggplant or globe eggplant (see note)
  • 2 tablespoons vegetable oil<


  1. Trim and discard the stem ends of the eggplant. Cut the eggplant into 2- to 3-inch lengths, then vertically into about ¾-inch-thick wedges or sticks.
  2. Set a