Braised Mashed Eggplant
Bright red, fragrant, and tender with well-absorbed seasoning, this braised eggplant puree is a kid-friendly eggplant dish.
Ingredients
Eggplant (washed, stem and peel removed, cut into 1 cm thick rounds)
250 g
Soy sauce (to make sauce)
12 g
Salt (added to pot)
1.5 g
MSG (to make sauce)
2 g
Wet cornstarch (to make sauce)
a pinch
Scallion (minced, part for sauce, part for stir-frying)
a pinch
Ginger (minced, part for sauce, part for stir-frying)
a pinch
Garlic (minced, for sauce)
a pinch
Vegetable oil (for frying eggplant)
250 g (actually uses 15 g)
Instructions
1
Step 1
Wash the eggplant, remove the stem and peel, and cut into 1 cm thick rounds. Put the minced scallion, ginger, and garlic, wet cornstarch, soy sauce, and MSG into a bowl, add a little water, and mix into a sauce.
2
Step 2
Place the wok over heat, add the oil, and heat until it reaches 80–90% hot. Add the eggplant slices and fry until both sides are golden brown. Remove and drain the oil, then let them soften.
3
Step 3
Leave a little oil in the wok, heat over high flame, then add the minced scallion and ginger to bloom the aroma. Add the eggplant slices, toss and mash them into a paste, add the salt and a little water. Once boiling, pour in the sauce from the bowl, mix well, and serve.
