Braised Eggplant
Hot Dishes

Braised Eggplant

timer 10 MIN
signal_cellular_alt Advanced
person 4 servings
Recipe
Braised Eggplant

About This Recipe

This crispy fried eggplant stir-fry is a mouthwatering dish that combines tender eggplants with fresh tomatoes and green peppers for a burst of flavor and texture. The eggplants are coated in cornstarch and fried to golden perfection, creating a crispy exterior while staying soft inside. Stir-fried with aromatic scallions, ginger, and garlic, the dish gains a rich, savory depth. A tangy-sweet sauce made with soy sauce, sugar, and a splash of broth ties everything together, while a drizzle of sesame oil adds a nutty finish. What makes this recipe special is the contrast between the crispy eggplant and the juicy tomatoes, balanced by the slight heat from the peppers. Quick to prepare yet packed with umami, this stir-fry is perfect for a satisfying weeknight meal. Serve it hot over rice for a delicious, wholesome dish that’s sure to impress!

Instructions

Detailed preparation guide

servings 4
Total Time 10m

shopping_basket Ingredients

Main Ingredients
  • eggplants 1 medium (约300g)
  • tomatoes 1 medium (约200g)
  • green peppers 1 medium (约150g)
The aromatics
  • scallions 2 stalks
  • ginger 1 tsp minced
  • garlic 3 cloves
The sauce & seasonings
  • cornstarch 2 tbsp
  • oil 3 tbsp
  • sesame oil 1 tsp
  • salt to taste
  • sugar 1 tsp
  • soy sauce 2 tbsp
  • broth 1/4 cup

menu_book Directions

1
Step 1
Step 1
Prepare eggplants, tomatoes, and green peppers.
2
Step 2
Step 2
Chop scallions, ginger, and garlic into small pieces and set aside.
3
Step 3
Step 3
Cut green peppers and tomatoes into chunks and set aside.
4
Step 4
Step 4
Cut the eggplants into thick slices and make a cross-shaped incision on each slice.
5
Step 5
Step 5
Then cut them into diamond-shaped blocks and set aside.
6
Step 6
Step 6
Heat oil in a wok.
7
Step 7
Step 7
Coat the eggplant pieces with cornstarch evenly.
8
Step 8
Step 8
When the oil is 80% hot, add the eggplant pieces to the wok.
9
Step 9
Step 9
Fry until golden brown and remove from the wok.
10
Step 10
Step 10
Leave some oil in the wok, and stir-fry the scallions and ginger.
11
Step 11
Step 11
After stir-frying, add the eggplants, green peppers, and tomatoes to the wok.
12
Step 12
Step 12
Add salt, sugar, and soy sauce to season, and add a small amount of broth to simmer for 3-5 minutes.
13
Step 13
Step 13
Cook over high heat to thicken the sauce, then add garlic and sesame oil, and stir-fry evenly.
14
Step 14
Step 14
Dish out and serve.

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