China · Home-style
Braised Eggplant
Eggplant fried in a light batter, then braised with green chili, onion and tomato until soft and glossy. Savoury, gently spicy and rich without feeling heavy.
Eggplant soaks up oil and sauce like almost nothing else, which is why it is fried before it is braised in most Chinese kitchens. The battered version is common in northern home cooking, where the crust stands in for the meat that earlier recipes relied on. The trick is to keep the pieces in a single layer in the oil, so they fry rather than steam.
Ingredients
- eggplants7 pieces
- green chilies5 pieces
- onions3 pieces
- tomato1 pieces
- garlic cloves3 pieces
- egg1 pieces
- all-purpose flour150 g
- cornstarch4 g
- soy sauce7 g
Directions
- 1
Wash the eggplants, green chilies, tomato, onion and scallion.
Source: HowToCook · WorldBite adaptation · Unlicense source text; bilingual recipe adapted by WorldBite.