World Flavors Cookbook

Braised Eggplant (Hong Shao Qie Zi)

Tender eggplant chunks braised in a rich, savory-sweet soy-based sauce.

Cuisine: China

Ingredients

• 2 large eggplants, cut into chunks
• 3 cloves garlic, minced
• 1 tbsp ginger, minced
• 2 tbsp light soy sauce
• 1 tbsp dark soy sauce
• 1 tbsp sugar
• 1 tbsp black vinegar
• Cornstarch for coating

Instructions

1. Coat eggplant chunks in cornstarch. Deep-fry or pan-fry until soft and golden. Drain.
2. Sauté garlic and ginger until fragrant.
3. Add soy sauces, sugar, vinegar, and a splash of water. Bring to a simmer.
4. Add eggplant back to the pan and toss until the sauce is thick and glossy.