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Authentic Chinese Braised Eggplant: A Flavorful Journey

Elias Sterling Elias Sterling
Chinese FestivalLifestyle & Culture

Braised Eggplant is a cherished dish throughout China, celebrated for its satisfying, velvety texture. Unlike steaming or boiling, this method involves a brief fry to achieve a crispy exterior, locking in the juices. It then simmers in a rich, aromatic garlic sauce. The interplay of savory soy sauce, a touch of sugar, and pungent garlic elevates the simple eggplant to a sumptuous, hearty delight that can stand alongside any meat dish.

Eggplant Preparation

📋Ingredients

  • 2 Large Chinese eggplants (long and slender variety)
  • 1 Green bell pepper (chunked)
  • 1 Medium tomato (wedged)
  • 3 tablespoons Cornstarch (for coating)
  • 4 cloves Garlic (minced)
  • 1 teaspoon Ginger (minced)
  • 2 Scallions (chopped)
  • 2 tablespoons Light soy sauce
  • 1 teaspoon Dark soy sauce (adds color)
  • 1 tablespoon Oyster sauce (optional)
  • 1 tablespoon Sugar
  • 1/2 teaspoon Salt
  • 1/2 cup Vegetable oil (for frying)
  • 1/2 cup Water or vegetable broth

🔪Cooking Instructions

  • Step 1: Prepare the Eggplant

    • Slice the eggplant into uneven bite-sized pieces (roll-cut). To prevent browning, sprinkle with salt or soak in water for about 10 minutes. Dry them thoroughly before coating each piece lightly with cornstarch.

    Eggplant Slicing

  • Step 2: Create the Braising Sauce

    • In a small bowl, mix together light soy sauce, dark soy sauce, oyster sauce, sugar, and half of the minced garlic. Add 1/2 cup of water and a teaspoon of cornstarch to form the sauce base.

    Sauce Preparation

  • Step 3: Shallow-Fry the Eggplant

    • Heat oil in a wok or skillet over medium-high. Fry the eggplant pieces in batches until golden brown on the edges and soft inside. Drain on paper towels to remove excess oil.

  • Step 4: Sauté Aromatics and Vegetables

    • Retain about a tablespoon of oil in the wok. Sauté ginger, remaining garlic, and scallion whites. Add bell peppers and tomatoes, stir-frying 1-2 minutes until they soften slightly.

    Vegetable Sauté

  • Step 5: Final Braise

    • Return the fried eggplant to the wok. Pour in the prepared sauce, stir-frying quickly over high heat as the sauce thickens, coating the eggplant in a glossy glaze. Garnish with scallion greens and serve hot.

    Final Dish

Tips for Success

  • Minimize Oil Absorption: Eggplants are absorbent. Coating them with cornstarch before frying forms a protective layer, keeping the dish light.
  • Garlic’s Role: Garlic is key. Use half for aroma at the start, and add the rest to the sauce for a robust garlic flavor, typical of authentic Chinese braises.
  • Tomato’s Tang: Optional, yet effective, tomatoes add acidity to balance the richness of the dish.
  • High Heat Finish: Ensure the wok is hot when adding the sauce, activating the cornstarch to produce a shiny glaze rather than a watery one.

🧪Nutritional Information (Per Serving)

  • Calories: Approximately 270 kcal
  • Protein: 3 g
  • Fat: 17 g (Varies based on oil drainage)
  • Carbohydrates: 31 g
  • Fiber: 6 g (High fiber from eggplant skin)
  • Sodium: 560 mg

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