Shrimp Braised Eggplant
A classic Zhejiang home-style dish of braised eggplant with dried shrimp, with a savory, aromatic flavor and soft, glutinous texture.
Ingredients
Eggplant (cut into irregular chunks, soak in water briefly then drain)
500g
Dried shrimp (soak in hot water until soft, remove impurities and rinse, reserve the soaking water)
25g
Soy sauce
2 tsp
Salt
A pinch
Sugar
A pinch
Chopped scallion
1 tbsp
Minced ginger
1 tbsp
Oil
3 tbsp
Instructions
1
Prepare the ingredients
Cut the eggplant into irregular chunks and soak in water briefly, then drain and set aside. Place the dried shrimp in a bowl, soak in hot water, and once softened remove impurities and rinse. Reserve the soaking water.
2
Stir-fry
Heat a wok over medium heat with 3 tbsp of oil. Add the chopped scallion and minced ginger and stir-fry until fragrant. Add the eggplant chunks and soaked dried shrimp, stir-fry for about 2 minutes, then add the soy sauce, salt, sugar, and the reserved shrimp soaking water. Stir to combine, reduce to low heat, cover and simmer for 10 minutes, then serve.
