Chinese Braised Eggplant
Silky Chinese braised eggplant in a glossy sweet-savory sauce with garlic, ginger and sesame. One of the great vegetarian dishes of Chinese cuisine — the eggplant absorbs every layer of flavor from the sauce.
Ingredients
- 500 geggplant
- 0.5 tspsalt
- 2 tbspcornstarch or potato starch
- 4 tbspvegetable oil
- 2 tbspsoy sauce
- 1.5 tbsprice vinegar or apple vinegar
- 1.5 tspsugar
- 1 tbsptomato paste
- 1 tspsesame oil
- 1 garlic clove
- 0.5 tspfresh ginger
- 1 tspcornstarch + 2 tbsp water
- 1 tspsesame seeds
- for garnishscallion
Method
- Cut the eggplant into batons or thick slices. Toss with salt and leave 10 minutes to draw out excess moisture, then pat dry and coat in cornstarch.
- Fry in hot oil over medium-high heat until golden and crisp, about 3–4 minutes. Work in batches — don't crowd the pan. Transfer to paper towel.
- Make the sauce: mix soy sauce, vinegar, sugar, tomato paste, sesame oil, garlic and ginger in a bowl. Dissolve the thickening cornstarch in 2 tbsp water separately.
- Heat the sauce in the pan, add the cornstarch mixture and stir until thickened and glossy. Add the fried eggplant and toss gently until every piece is coated.
- Plate, scatter sesame seeds and spring onion on top. Serve hot or after 30 minutes in the fridge — both are excellent.
FAQ
Two things: salt the eggplant first to draw out moisture, and coat in starch before frying. The starch creates a barrier that seals the surface. Also make sure the oil is properly hot before adding the eggplant.
Yes — brush with oil, roast at 200°C for 20–25 minutes until golden. The texture will be softer rather than crisp, but it works well with the sauce and is considerably lighter.
Steamed jasmine rice is the classic pairing — it soaks up the rich garlic sauce beautifully. Thin egg noodles or rice vermicelli also work excellently. For a complete Chinese dinner, serve alongside a vegetable stir-fry or spicy chicken. The braised eggplant looks best presented in a deep ceramic bowl, topped with sesame seeds and sliced green onion.
Pressed tofu, cubed and pan-fried until golden, is the perfect addition while keeping the dish vegetarian. Ground pork or chicken (100–150g), stir-fried with ginger until crumbly and added to the sauce, creates the classic Chinese 'meat plus eggplant' dish known as yuxiang qiezi (鱼香茄子). You can also add shrimp: sear them separately for 2 minutes and toss with the eggplant at the very end.
Add 1–2 tablespoons of doubanjiang (spicy fermented bean paste from Sichuan) to the sauce at the aromatics stage — this transforms it into a version of the famous yuxiang qiezi (鱼香茄子). For milder heat, use chili flakes (1 teaspoon) or fresh red chili sliced into rings. Sriracha or sambal oelek also work but deliver a different heat profile — less fermented, more straightforward.
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Comments (1)
I cut everything for chinese braised eggplant to bite size — nothing that requires a knife or causes an awkward moment. Appetizers should be effortless to eat so the conversation stays uninterrupted.