Chinese Braised Eggplants
Easy to make Chinese brasied eggplants with a simple and savory sauce.
- Prep time
- 10 min
- Cook time
- 15 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 Asian Long Eggplants or other types you prefer
- 3 cloves garlic
- 2 chili peppers
- 3 tbsp. cooking oil
- 2 tbsp. light soy sauce
- 1 tsp. dark soy sauce
- 1 tsp. oyster sauce (optional)
- 2 tsp. cornstarch
- 2 tbsp water
Instructions
- 1
Cut the eggplants about 4cm cubes. Recommend using roll cutting method.
- 2
Transfer to a larger bowl, add 1 teaspoon of salt and then pour in water. Soak the eggplant for around 10 minutes.
- 3
Drain completely and then spread cornstarch to mix.
- 4
Mix the ingredients for the sauce in a small bowl.
- 5
Add oil (around 3 tablespoons) in a pan, and then place the eggplants in.
- 6
Continue frying for a while until the eggplant becomes slightly seared (this may take around 5-7 minutes, be patient) Then place garlic in. Fry until aromatic.
- 7
Then we add the chili peppers. I love the just-cooked chili peppers with crunchy texture. You can add them along with the garlic for a softer texture.
- 8
(Don't turn the eggplant frequently. Let them sear for a while and then turn them over to cook the other sides. This can create beautiful seared skins that can combine super well with the sauce).
- 9
Add sauce and stir for another minute. Transfer out and serve hot.