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.
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
- 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.
- In the same pan, add a little more oil if needed. Sauté the garlic, ginger, and green onions until fragrant.
- Return the eggplant to the pan. Add the soy sauce, dark soy sauce, rice vinegar, honey, and vegetable broth. Stir to combine.
- Cover the pan and let the eggplant simmer for 10-15 minutes until it is tender.
- Uncover the pan and stir in the cornstarch mixture. Cook for another 2-3 minutes until the sauce thickens.
- 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