Braised Eggplant with Xiangchi Sauce
Hot Dishes

Braised Eggplant with Xiangchi Sauce

timer 10 MIN
signal_cellular_alt Medium
person 4 servings
Recipe
Braised Eggplant with Xiangchi Sauce

About This Recipe

This savory stir-fried eggplant with fermented bean paste is a flavor-packed dish that’s both easy to make and deeply satisfying. Tender steamed eggplant absorbs less oil while staying melt-in-your-mouth soft, paired with crisp pointed green peppers for a perfect contrast. The star of the dish is the rich, umami fermented bean paste, which infuses every bite with bold depth. Fresh ginger and garlic add aromatic warmth, while slightly wilted cilantro brings a fresh, herbaceous finish—using more enhances the dish’s vibrant taste. Quick steaming ensures the eggplant cooks evenly, and a final simmer in sauce locks in the flavors. Perfect as a hearty side or a main with rice, this recipe turns simple ingredients into an unforgettable meal. Try it for a deliciously rustic, homestyle dish that’s full of texture and bold, savory goodness!

Instructions

Detailed preparation guide

servings 4
Total Time 10m

shopping_basket Ingredients

Main Ingredients
  • eggplant 300g (1 medium eggplant)
The aromatics
  • pointed green pepper 100g (1 medium pepper)
  • cilantro 50g (1/4 cup chopped)
The sauce & seasonings
  • ginger 10g (1 tbsp grated)
  • garlic 5g (2 cloves minced)
  • fermented bean paste 80g

menu_book Directions

1
Step 1
Step 1
Prepare all the ingredients, and use the slightly wilted cilantro.
2
Step 2
Step 2
Wash the eggplant, tear it into pieces, and steam for 5 minutes in a pot to reduce oil absorption and make it easier to cook.
3
Step 3
Step 3
Cut the pointed green pepper into shreds and set aside.
4
Step 4
Step 4
Wash and chop the cilantro, and set aside. Although the cilantro is wilted, it’s better to use more for better taste.
5
Step 5
Step 5
Heat the oil, then sauté the ginger and garlic. Add the steamed eggplant and stir-fry. Next, add the pointed green pepper and our main ingredient, the fermented bean paste. Add it according to your taste, I usually add 80g. Stir-fry until the dish is almost done, then add water and simmer until the sauce is reduced. Finally, add the cilantro and stir-fry briefly before serving.

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