Braised Spicy Eggplant
Submitted by kimmercook
Silky Chinese eggplant braised with chili bean sauce, garlic, and ginger in a savory-sweet soy glaze. Ready in 45 minutes with just a wok and a handful of pantry staples.
YIELD
4 servingsPREP
30 minCOOK
15 minREADY
45 minIf you think eggplant is boring, this dish will change your mind in one bite.
Salting draws out the bitterness, then a quick stir-fry with garlic, fresh ginger, and fiery chili bean sauce wakes everything up before the eggplant melts into a rich, glossy braise.
Chinese eggplant works best here because the slender shape cooks evenly and soaks up sauce like a sponge, but regular globe eggplant cut into cubes will do the job just fine.
The whole thing comes together in under 45 minutes and barely dirties a dish.
Kitchen Tips
- Salt and drain the eggplant for a full 20 minutes. This step pulls out excess moisture so the cubes fry up silky instead of soggy.
- Use chili bean sauce (doubanjiang) for authentic heat. Start with one teaspoon and add more if you like things fiery.
- Crank the heat at the end to reduce the sauce into a thick, clingy glaze. That’s where the magic happens.
- Toss in a splash of Chinese black vinegar right before serving for a bright, tangy finish that cuts through the richness.
Variations
- Yu Xiang style: Add a tablespoon of Chinese black vinegar and an extra teaspoon of sugar for a classic sweet-and-sour fish-fragrant sauce.
- Protein boost: Brown ground pork in the wok first, set it aside, then stir it back in during the last few minutes of braising.
- Milder version: Swap chili bean sauce for regular bean paste (tianmianjiang) if you’re cooking for heat-sensitive eaters.
Ingredients
Directions
Roll cutt eht chinese eggplants or, if using the regular large variety, trim and cut them into 1-inch cubes.
Sprinkle the cubes with salt and leave in a sieve to drain for 20 minutes, then rinse under cold running water and pat them dry with paper towels.
Heat a wok or large skillet to a moderate heat.
Add the oil and let it heat up for a few seconds, then add the eggplant, garlic, ginger and scallions and stir-fry for 1 minute, until they are thoroughly mixed together.
Now add the rest of the ingredients except for the scallions.
Turn the heat down and cook, uncovered, for 10 to 15 minutes, until the eggplant is tender, stirring occasionally.
Return the heat to high and continue to stir until the liquid has been reduced and has thickened slightly.
Turn the mixture onto a serving dish and garnish with the chopped scallion tops.
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