Fish-Fragrant Whole Eggplant

Name: Fish-Fragrant Whole Eggplant
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Chinese
Ingredients: 300 g long eggplant (stem removed, washed, scored in a crosshatch pattern); 40 g lard; 35 g soy sauce; 3 g fine salt; 2 red chili pepper (julienned); 3 cloves garlic (julienned); 15 g sugar; 2 g MSG; ground white pepper, a pinch; scallion and ginger (julienned), to taste; 5 g vinegar; 15 g wet cornstarch; cooking wine, a pinch

A Zhejiang-style dish featuring soft, tender eggplant scored in a lattice pattern and braised in a rich, aromatic fish-fragrant sauce.

35 min

Easy

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Ingredients

long eggplant (stem removed, washed, scored in a crosshatch pattern) 300 g

lard 40 g

soy sauce 35 g

fine salt 3 g

red chili pepper (julienned) 2

garlic (julienned) 3 cloves

sugar 15 g

MSG 2 g

ground white pepper a pinch

scallion and ginger (julienned) to taste

vinegar 5 g

wet cornstarch 15 g

cooking wine a pinch

Instructions

Score the eggplant

Remove the stem of the eggplant and wash it. Slice it in half lengthwise from the middle, then make diagonal cuts about 2 fen apart on each side, with each cut going two-thirds of the way through without cutting all the way (the crosshatch "raincoat" pattern).

Prepare the sauce

Julienne the chili, garlic, scallion, and ginger, then combine them in a bowl with sugar, vinegar, cooking wine, MSG, ground white pepper, and wet cornstarch to make the sauce; set aside.