Vegetarian Braised Eggplant
Vegetarian Braised Eggplant is a classic home-style dish. The eggplant is tender and flavorful with a rich sauce, low in oil, healthy, and perfect with rice.
Ingredients
10 items- Eggplant 2 (about 400g)
- Garlic 3 cloves
- Scallions 1 stalk
- Light soy sauce 2 tbsp
- Dark soy sauce 1 tbsp
- Sugar 1 tbsp
- Cornstarch 1 tbsp
- Water 100 ml
- Salt 1 tsp
- Cooking oil 3 tbsp
Nutrition
Steps （7 steps）
Wash eggplants (keep skin on), cut into chunks. Place in a bowl, add 1 tsp salt, toss, let sit 10 min. Squeeze out moisture or pat dry.
In a small bowl, mix light soy sauce, dark soy sauce, sugar, cornstarch, and 100ml water until cornstarch dissolves.
Heat a wok over medium heat, add 3 tbsp oil to medium-high heat. Fry eggplant pieces in a single layer for 4-5 min, turning occasionally, until golden and soft. Remove.
Leave about 1 tbsp oil in wok, add minced garlic, stir-fry over medium heat for 20 sec until fragrant.
Pour in the sauce mixture, bring to a boil over high heat. Return eggplants, reduce heat to medium, stir-fry for 2-3 min until sauce thickens and coats eggplants.
Optionally add a splash of vinegar, adjust salt. Continue stir-frying over medium heat for 1-2 min until sauce is mostly absorbed, leaving only oil.
Turn off heat, sprinkle with scallions, serve.
Tips
1. Salting eggplants then squeezing reduces oil absorption. 2. Cornstarch in sauce makes it glossy and thick. 3. A splash of vinegar at the end enhances flavor and cuts richness.
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