Braised Chinese Eggplant

Eggplant is a vegetable that my family must buy every week in summer. It is delicious, inexpensive, and nutritious. It contains protein, carbohydrates, vitamins, calcium and other nutrients. The eggplant I bought is my favorite to eat in braised sauce. It is more fragrant than big fish and big meat when it comes out of the pot.


  • 2 eggplants
  • 3 chives
  • some salt


  1. Let's make the sauce first, put the starch, caster sugar, light soy sauce, dark soy sauce, balsamic vinegar, water and a little salt into a bowl, mix well and set aside.

  2. Then wash the eggplants, cut them into narrower strips, pour them into a large bowl, add about 3 grams of salt, stir and mix well, let stand for 10 minutes.

  3. After 10 minutes, a lot of water will come out of the eggplant, pour out the water, wash the eggplant again with clean water, and then squeeze the water out with your hands.

  4. Pour a little oil into the frying pan. After the oil is hot, add more than half of the chives to the pan and stir fry over medium heat until fragrant.

  5. Then put the eggplants in the pot and continue to stir fry until the eggplants are completely soft. Because the eggplant has been salted to kill the water, it is easy to fry until soft.

  6. Finally, pour the sauce prepared at the beginning into the pot, stir fry until the sauce evenly hangs on the eggplant, then turn off the heat.

  7. After the pot is out, we sprinkle the remaining chopped green onion, and it's ready to eat. It's delicious and not greasy, and you can always eat an extra bowl of rice every time you make it.


Do you have to peel the eggplant?

In most cases, I’d say no. The skin helps to hold the eggplant pieces in shape better and should soften while stir-frying. However, some varieties of eggplant have a thicker, tougher skin that will take a lot longer to soften. If preferred, you can remove some of the skin (not all) – I like to shred strips of it.

How to prevent the eggplants from becoming too oily

There aren’t any methods to prevent the eggplants from not absorbing any oil. However, there are ways to make it less oily.

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