No-oil Chinese Eggplant

Everyone once and a while I have a really hunkering for Chinese food.  It’s one of those things that I grew up having on occasional Friday nights with my family, so sometimes I miss it.  I created this really quick, oil free dish that really hits the spot when I get one of those cravings!  The recipe can really be used with most any vegetables you have on hand, but I like using eggplant because it reminds me of the garlic eggplant I used to get.


No-oil Chinese Eggplant
Recipe type: Dinner
Cuisine: Chinese
Serves: 4
  • 2 medium sized zucchini
  • 2 medium sized eggplant
  • 2 - 3 tbsp ground ginger
  • 2 tbsp minced garlic or 3 large cloves minced
  • 2 tbsp Sambel Oelek chili paste or 2 tsp crushed red pepper
  • 3 scallions chopped
  • 2 tbsp chopped Thai or regular basil
  • ½ cup vegetable broth
  • 1 cup raw cashews
  1. Chop the zucchini and eggplant into bite sized cubes.
  2. Steam both vegetables in a large pot just until they are soft, about 15-20 minutes.
  3. As the vegetables are cooking, prepare the sauce (listed in next recipe).
  4. When the vegetables are almost done, heat up the ¼ cup of vegetable broth in a large pot.
  5. Once hot, add the ginger, garlic and chili paste and allow to cook for about 3-5 minutes. Add more broth or water if needed so the spices don't burn.
  6. When the vegetables are done, scoop them out of the steamer and add them to the pot along with the sauce, scallions and basil. Mix the sauce to cover the vegetables and cook for an additional 10 minutes.
  7. While they are cooking, toast the cashews. I usually toast them on a pan in my toaster oven for about 5 - 7 minutes, but you can use the oven too. Just place them in a single layer on the pan and they are done if they are just turning brown and you can smell them.
  8. Once they are done, add the cashews to the pot and stir.
  9. Serve immediately over rice, quinoa or steamed greens.

  • 1 cup vegetable broth
  • 1 tblsp arrowroot powder
  • 2 tblsp Braggs liquid aminos or other low-sodium soy sauce
  1. Wisk all ingredients in a medium sized bowl.


Chopped herbs and onion before going into the pot.

Cooking up and smelling delish!

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