Easy 40 min serves 2 Vegan

Garlic Oven-Roasted Eggplant (蒜香烤茄子·烤箱版)

Name: Garlic Oven-Roasted Eggplant (蒜香烤茄子·烤箱版)
Total time: 40 min
Yield: 2 servings
Cuisine: BBQ-style
Ingredients: Chinese eggplant; garlic cloves, minced; vegetable oil; chili oil or gochujang; light soy sauce; sugar; ground cumin; sesame seeds; scallions, finely chopped

蒜香烤茄子·烤箱版 · suàn xiāng kǎo qié zi

家庭快手版 · Home version: Family oven-roasted version of the famous street BBQ eggplant. The oven gives a similar result with less fuss — no charcoal, no outdoor setup.

Street vendors split eggplants lengthwise, score the flesh, and slather it with a garlic-chili paste before roasting over charcoal. The flesh becomes impossibly creamy while the skin crisps. This oven version replicates that street magic without the grill.

Recipe author: HǎoWèi Test Kitchen

Home-cooking research team

Reviewed by HǎoWèi editorial team · Last updated 2026-08-29

More egg recipes →Quick & Easy

Ingredients

Chinese eggplant长条茄子🛒 local2 large
garlic cloves, minced蒜末🛒 local8 cloves
vegetable oil食用油🛒 local3 tbsp
chili oil or gochujang辣椒油🏮 asian2 tbsp
light soy sauce生抽🏮 asian1 tbsp
sugar白糖🛒 local½ tsp
ground cumin孜然粉🏮 asian1 tsp
sesame seeds白芝麻🏮 asian1 tbsp
scallions, finely chopped葱花🛒 local2 stalks

🌶️ Adjust to your taste

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Instructions

1Preheat oven to 220°C / 425°F. Line a baking sheet with foil.
🔍 Look for
Visual: 加热管发红oven heating element glows red
You know it's right when: 预热带蜂鸣或温度计显示220°C——就绪oven is ready when preheat indicator beeps or thermometer reads 220°C
2Wash eggplants and pat dry. Cut lengthwise in half, leaving the stem intact. Score the flesh in a cross-hatch pattern, cutting about ¾ into the flesh without piercing the skin.
🔍 Look for
Visual: 切面呈十字花刀纹路，茄肉外露cross-hatch pattern visible on the cut surface, flesh is exposed
You know it's right when: 切深3/4——太浅蒜味进不去score depth should be about ¾ — too shallow and the garlic won't penetrate
3Mix minced garlic, oil, chili oil, soy sauce, sugar, and cumin in a small bowl to make the garlic paste.
4Brush the garlic paste generously into the scores of each eggplant half. Place cut-side up on the baking sheet.
5Roast for 25 min. Remove, sprinkle sesame seeds and scallions. Return to oven for 3 min more until edges char.
🔍 Look for
Visual: 茄肉完全塌软呈奶油状，边缘焦香eggplant flesh is completely collapsed and creamy; edges are charred
You know it's right when: 叉子插入中心毫无阻力——完成fork slides into center with no resistance — done

Tips

· Don't cut all the way through — the stem holds the two halves together like a book.
· The cross-hatch scoring maximizes surface area for the garlic paste to penetrate.
· Eat with your hands — this is street food. Scoop the creamy flesh with the skin as a boat.

Sources & references

Quantities, technique notes, and substitution ratios are cross-checked against established Chinese cookery references and standard food-science sources.

Read our editorial policy
Fuchsia Dunlop, Land of Plenty: A Treasury of Authentic Sichuan Cooking
USDA FoodData Central — ingredient nutrition and portion data
Traditional Chinese family-kitchen practice and regional taste records

Common questions

How do I keep eggplant from soaking up all the oil?

Two tricks: salt the cut eggplant and let it sit 10–15 minutes, then squeeze out the water — this collapses the spongy structure that drinks oil. Or microwave or steam it briefly first so it's half-cooked before it hits the pan. Either way it stays creamy inside with far less grease.

Source: HǎoWèi vegetable guide

Is there a vegan substitute for oyster sauce?

Yes — 'mushroom oyster sauce' (often labeled vegetarian/vegan) is sold in most Asian grocers and increasingly in mainstream supermarkets. It behaves 1:1 and adds the same glossy umami. Watch labels if you're also gluten-free; most brands are GF, some aren't.

Source: HǎoWèi substitution engine

What's the difference between light and dark soy sauce?

Light soy (生抽) is the everyday salty seasoning — thin and salty, used in most recipes. Dark soy (老抽) is thicker, darker, slightly sweet, and used mostly for color (braises, fried rice). If you only buy one, get light soy. For dark soy's color: 1 tbsp light soy + a pinch of sugar + a few drops of molasses.

Source: HǎoWèi pantry guide