Braised Eggplant in Sweet Bean Sauce

Name: Braised Eggplant in Sweet Bean Sauce
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Chinese
Ingredients: 500 g Eggplant (peeled, cut into 2 cm cubes, with a cross-hatch score on the surface); 3 Scallions (sliced); 1 small piece Ginger (sliced); 8 cloves Garlic (sliced); 75 g (actually used) Cooking oil (for deep-frying); 1 tbsp Sweet bean sauce; 3 tsp Soy sauce; 1 tsp Fine salt; 2 tsp Sugar; 2 tsp MSG; Cornstarch (for slurry), to taste

Eggplant is scored in a decorative cross-hatch, deep-fried, then braised with sweet bean sauce. A traditional home-style dish with a savory, lightly sweet flavor and rich sauce aroma.

30 min

Easy

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Ingredients

Eggplant (peeled, cut into 2 cm cubes, with a cross-hatch score on the surface) 500 g

Scallions (sliced) 3

Ginger (sliced) 1 small piece

Garlic (sliced) 8 cloves

Cooking oil (for deep-frying) 75 g (actually used)

Sweet bean sauce 1 tbsp

Soy sauce 3 tsp

Fine salt 1 tsp

Sugar 2 tsp

MSG 2 tsp

Cornstarch (for slurry) to taste

Instructions

Prepare the eggplant

Peel the eggplant and cut it into 2 cm cubes, then score a cross-hatch pattern on the surface. Slice the scallions, ginger, and garlic and set aside.

Deep-fry the eggplant

Heat the oil in a wok until hot, then add the eggplant and deep-fry until golden brown. Remove and drain.

Stir-fry the aromatics and sauce

Reserve a thin layer of oil in the wok, then add the scallions, ginger, garlic, and sweet bean sauce and stir-fry until fragrant. Pour in a suitable amount of water.

Braise and finish

Immediately add the eggplant, sugar, fine salt, MSG, and soy sauce and bring to a boil. Reduce to low heat and cook until the eggplant is tender through. Stir in the cornstarch slurry, bring back to a boil, and serve.