Braised Eggplant, known for its silky texture and rich flavor, remains a beloved dish throughout China. This recipe transforms the simple eggplant into a gourmet experience by briefly frying it to lock in moisture before simmering it in a savory, caramelized sauce. The blend of soy sauces, a touch of sugar, and fragrant garlic elevates the eggplant to a dish that is as satisfying as any meat-based meal.

📋Ingredients

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

🔪Cooking Instructions

Step 1: Preparing the Eggplant

• Slice the eggplant into bite-sized pieces, using a roll-cut method for irregular shapes. Soak them in salted water for about 10 minutes to prevent discoloration. Afterward, dry them thoroughly and coat each piece lightly with cornstarch.

Step 2: Crafting the Braising Sauce

• In a small bowl, combine the light soy sauce, dark soy sauce, oyster sauce, sugar, and half of the garlic. Mix in 1/2 cup of water and a teaspoon of cornstarch, stirring until smooth.

Step 3: Frying the Eggplant

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

Step 4: Sautéing Aromatics and Vegetables

• Retain about a tablespoon of oil in the wok. Sauté the ginger, remaining garlic, and the whites of the scallions. Add the bell peppers and tomatoes, cooking for 1-2 minutes until they just start to soften.

Step 5: Completing the Braise

• Return the fried eggplant to the wok. Pour the sauce over the ingredients, stirring briskly over high heat until the sauce thickens and coats the eggplant in a glossy glaze. Garnish with scallion greens and serve hot.

Essential Tips

• Minimize Oil Absorption: Eggplants can absorb a lot of oil. Coating them in cornstarch before frying helps keep the dish light by forming a protective layer.
• Garlic’s Role: Garlic is fundamental to this dish’s flavor. By adding it in stages, you achieve a complex, layered taste that defines traditional Chinese braised dishes.
• Tomato’s Acidity: The optional addition of tomato introduces a slight tanginess that balances the richness of the eggplant and sauce.
• High Heat for Glazing: Ensure the wok is hot when adding the sauce. This activates the cornstarch quickly, resulting in a smooth, shiny glaze rather than a watery sauce.

🧪Nutritional Info (Per Serving)

• Calories: 270 kcal
• Protein: 3 g
• Fat: 17 g (Dependent on oil draining)
• Carbohydrates: 31 g
• Fiber: 6 g (Eggplant skin adds fiber)
• Sodium: 560 mg