Braised Eggplant with Dried Shrimps
A classic Zhejiang dish of braised eggplant with dried shrimp. The soaking liquid from the dried shrimp is used to boost umami, yielding a soft, moist, and aromatic texture.
Ingredients
Eggplant (cut into irregular wedges, soak in water briefly, drain and set aside)
500 g
Dried shrimps (soak in hot water until softened, remove impurities and rinse, reserve the soaking water)
25 g
Soy sauce
2 tsp
Salt
a pinch
Sugar
a pinch
Chopped scallion
1 tbsp
Chopped ginger
1 tbsp
Oil
3 tbsp
Instructions
1
Step 1
Cut the eggplant into irregular wedges, soak them in clean water briefly, then drain and set aside. Place the dried shrimps in a bowl and soak them in hot water; once softened, remove any impurities, rinse well, and reserve the soaking water for later use.
2
Step 2
Set a wok over medium heat, add 3 tbsp of oil and heat until hot. Add the chopped scallion and ginger and stir-fry until fragrant, then add the eggplant wedges and the soaked dried shrimps. Stir-fry for about 2 minutes, then add the soy sauce, salt, sugar, and the reserved shrimp-soaking water, and stir to combine. Reduce the heat to low and braise for 10 minutes, then serve.
