Hakka Style Stewed Eggplant (客家红烧茄子)

客家红烧茄子 (Hakka Style Stewed Eggplant) is a classic dish in Hakka cuisine, known for its savory and slightly sweet flavor. This dish is a perfect combination of tender eggplant and a rich, flavorful sauce.

Hakka Style Stewed Eggplant (客家红烧茄子)

Ingredients

  • 2 large eggplants, cut into chunks
  • 3 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • 2 green onions, chopped
  • 3 tablespoons soy sauce
  • 2 tablespoons sugar
  • 1 tablespoon rice vinegar
  • 1 cup vegetable broth
  • 2 tablespoons vegetable oil
  • Salt to taste
  • Chopped cilantro for garnish

Instructions

  1. Heat the vegetable oil in a large pan over medium heat.
  2. Add the garlic, ginger, and green onions. Sauté for 2-3 minutes until fragrant.
  3. Add the eggplant chunks and stir-fry for 5 minutes.
  4. In a small bowl, mix together the soy sauce, sugar, rice vinegar, and vegetable broth. Pour the mixture over the eggplant.
  5. Cover and simmer for 15-20 minutes until the eggplant is tender.
  6. Adjust the seasoning with salt if needed.
  7. Garnish with chopped cilantro 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 pan Cutting board Knife Measuring spoons Measuring cup Spatula

Tools

Cooking pot Cooking spoon Cooking lid

Serving suggestions

Serve the Hakka Style Stewed Eggplant with steamed rice for a satisfying meal.

Tips & tricks

For a spicier kick, add some chili sauce or red pepper flakes to the sauce mixture.

Cost

$8