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Eggplant Chinese Style

  Eggplant 1 Large
  Salt 2 Tablespoon
  Grated fresh ginger 1 Teaspoon
  Red chili garlic paste 1 Tablespoon
  Chinese rice wine/Dry sherry 1 Tablespoon
  Light soy sauce 1 Tablespoon
  Hot bean sauce 1 Tablespoon
  Sweet bean sauce 1 Tablespoon
  Peanut oil 3 Tablespoon
  Garlic 3 Clove (15 gm), minced
  Green onions 4 , chopped
  Toasted sesame oil 1 Tablespoon
  Green onion tops 3 , chopped (For Garnish)

Cut off the stem of the eggplant and cut into 3/4-inch slices.
Cut the slices again so that you have cubes 3/4 inch square.
Place in a bowl and mix with the salt.
Place in a colander and drain for 45 minutes.
Rinse off the cubes and drain for another 45 minutes or rinse and pat dry with paper towels.
Meanwhile, mix the sauce: In a small bowl mix the ginger, red chili paste with garlic, wine or sherry, soy sauce, hot bean sauce, and the sweet bean sauce.
Stir and set aside.
Heat a wok or very large frying pan.
Add the peanut oil and the garlic.
Saute for a moment and then add the eggplant and green onion.
Stir-fry over high heat until the eggplant is tender, 7-10 minutes.
Add the mixed sauce.
Continue cooking for another 3 minutes.
Place on a serving platter and drizzle the sesame oil over the top.
Add green onion tops for garnish.

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Eggplant Chinese Style Recipe