Braised Eggplant (红烧茄子)
红烧茄子 (Braised Eggplant) is a classic dish in Northeastern Chinese Cuisine, known for its rich flavor and tender texture. This dish is perfect for vegetarians and those looking for a flavorful and comforting meal.
Ingredients
- 2 large eggplants, cut into chunks
- 3 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon sugar
- 1 tablespoon rice vinegar
- 1 cup vegetable broth
- 2 green onions, chopped
- 2 tablespoons vegetable oil
- 1 teaspoon cornstarch
- Salt and pepper to taste
Instructions
- Heat the vegetable oil in a large skillet over medium heat.
- Add the eggplant chunks and cook until they are golden brown and tender.
- Add the minced garlic and cook for another minute.
- In a small bowl, mix the soy sauce, sugar, rice vinegar, and vegetable broth. Pour the mixture over the eggplant.
- Cover the skillet and let the eggplant simmer for 10-15 minutes, or until the sauce has thickened.
- In a small bowl, mix the cornstarch with 2 tablespoons of water. Stir the cornstarch mixture into the skillet to thicken the sauce further.
- Season with salt and pepper to taste, and garnish with chopped green onions before serving.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 25 minutes
- Total time:
- 40 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 150 per serving
- Carbohydrates
- 20g
- Protein
- 3g
- Fat
- 7g
Supplies
Large skillet Cutting board Knife Measuring spoons Measuring cup Small bowl
Tools
Spatula Cooking spoon Cooking tongs
Serving suggestions
Serve the 红烧茄子 (Braised Eggplant) with steamed rice for a complete meal.
Tips & tricks
For a spicier version, add some chili flakes or chopped fresh chili peppers to the dish.
Cost
$8