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.

Beijing Style Eggplant (京酱茄子)

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

  1. 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.
  2. In the same wok, add a bit more oil if needed, then sauté the minced garlic until fragrant.
  3. Add the sweet bean paste, soy sauce, and sugar to the wok, stirring to combine.
  4. 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.
  5. 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