Beijing Style Eggplant (京酱茄子)
京酱茄子 (Beijing Style Eggplant) is a classic dish in Beijing cuisine, known for its savory and sweet flavors. The eggplant is first fried until crispy and then coated in a rich and flavorful sauce made with sweet bean paste, garlic, and other seasonings.
Ingredients
- 2 large Chinese eggplants, cut into bite-sized pieces
- 3 tablespoons vegetable oil, for frying
- 2 cloves garlic, minced
- 2 tablespoons sweet bean paste
- 1 tablespoon soy sauce
- 1 tablespoon sugar
- 1/2 cup water
- 1 green onion, thinly sliced (for garnish)
Instructions
- Heat the vegetable oil in a wok or large skillet over medium-high heat. Fry the eggplant pieces until they are golden and tender. Remove from the wok and set aside.
- In the same wok, add a bit more oil if needed, then sauté the minced garlic until fragrant.
- Add the sweet bean paste, soy sauce, and sugar to the wok, stirring to combine.
- Pour in the water and bring the sauce to a simmer. Add the fried eggplant back into the wok and toss to coat the eggplant in the sauce.
- Transfer the finished dish to a serving plate and garnish with sliced green onions.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 15 minutes
- Total time:
- 35 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 180 per serving
- Carbohydrates
- 25g
- Protein
- 5g
- Fat
- 8g
Supplies
Wok or large skillet Cutting board Knife Serving plate
Tools
Stovetop
Serving suggestions
Serve the Beijing Style Eggplant with steamed rice for a complete meal.
Tips & tricks
Make sure to fry the eggplant until it's crispy on the outside but tender on the inside for the best texture.
Cost
$8