Shanghai Style Braised Eggplant (上海红烧茄子)

上海红烧茄子 (Shanghai Style Braised Eggplant) is a classic dish in Haipai Cuisine, known for its sweet and savory flavors. This dish features tender eggplant braised in a rich and aromatic sauce, making it a popular choice for both vegetarians and meat-eaters alike.

Shanghai Style Braised Eggplant (上海红烧茄子)

Ingredients

  • 2 large eggplants, cut into chunks
  • 3 tbsp vegetable oil
  • 3 cloves garlic, minced
  • 1-inch piece of ginger, grated
  • 2 green onions, chopped
  • 2 tbsp soy sauce
  • 1 tbsp dark soy sauce
  • 1 tbsp rice vinegar
  • 2 tbsp honey
  • 1 cup vegetable broth
  • 1 tsp cornstarch, dissolved in 2 tbsp water
  • Sesame seeds and chopped green onions for garnish

Instructions

  1. Heat the vegetable oil in a large pan over medium heat. Add the eggplant chunks and stir-fry for 5 minutes until they start to soften. Remove the eggplant from the pan and set aside.
  2. In the same pan, add a little more oil if needed. Sauté the garlic, ginger, and green onions until fragrant.
  3. Return the eggplant to the pan. Add the soy sauce, dark soy sauce, rice vinegar, honey, and vegetable broth. Stir to combine.
  4. Cover the pan and let the eggplant simmer for 10-15 minutes until it is tender.
  5. Uncover the pan and stir in the cornstarch mixture. Cook for another 2-3 minutes until the sauce thickens.
  6. Transfer the braised eggplant to a serving dish and garnish with sesame seeds and chopped green onions.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
20 minutes
Total time:
35 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
150 per serving
Carbohydrates
20g
Protein
3g
Fat
7g

Supplies

Large pan Spatula Cutting board Knife Bowl

Tools

Cooking pot Measuring spoons Grater

Serving suggestions

Serve the Shanghai Style Braised Eggplant with steamed rice for a satisfying meal.

Tips & tricks

For a spicier kick, add a teaspoon of chili flakes or a chopped red chili to the sauce.

Cost

$10