China · Appetizers and Sandwiches
Chinese Braised Eggplant
Silky Chinese braised eggplant in a glossy sweet-savory sauce with garlic, ginger and sesame.
Ingredients
- eggplant500 g
- salt0.5 tsp
- cornstarch or potato starch2 tbsp
- vegetable oil4 tbsp
- soy sauce2 tbsp
- rice vinegar or apple vinegar1.5 tbsp
- sugar1.5 tsp
- tomato paste1 tbsp
- sesame oil1 tsp
- garlic clove1
- fresh ginger0.5 tsp
- cornstarch + 2 tbsp water1 tsp
- sesame seeds1 tsp
- scallionfor garnish
Method
- 1Cut 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.
- 2Fry 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.
- 3Make 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.
- 4Heat 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.
- 5Plate, scatter sesame seeds and spring onion on top. Serve hot or after 30 minutes in the fridge — both are excellent.