Chinese-style eggplant
Origin of the recipe
Chinese-style eggplant is a harmonious blend of Eastern traditions and readily available ingredients: tender eggplant in a piquant oyster sauce with subtle notes of sesame oil, a hint of chili pepper, and the aroma of garlic and green onions. This recipe combines the basic principles of Chinese culinary tradition with readily available Western ingredients, demonstrating its modern, adapted origins.
What do you need for cooking?
Ingredients
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Green onions
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Oyster sauce
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Sesame oil
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Garlic
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Eggplant
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Vegetable oil
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Chili pepper
Kitchen utensils
- Knife
- Board
- Bowls
- Air fryer (or oven)
Step-by-step recipe
Step 1:
Pour 4 tablespoons of oyster sauce into a bowl and add 1 teaspoon of sesame oil.
Step 2:
Crush 1 clove of garlic and add to the bowl.
Step 3:
Finely chop the green onions and add to the sauce.
Step 4:
Mix all ingredients until smooth.
Step 5:
Cut the eggplants into slices approximately 2.5 cm thick. Grease with vegetable oil.
NOTE: Lightly salt the slices and let them sit for 5 minutes to release excess moisture (this will reduce bitterness and make the eggplant more tender). Pat the slices dry with a paper towel.
Step 6:
Place the eggplants on a baking sheet and bake in an air fryer or oven at 200°C for 15 minutes.
Step 7:
Transfer the eggplants to a serving plate and pour the sauce over them.
Cooking tips
Choosing an eggplant: Choose a young eggplant with smooth skin and small seeds—it's less bitter. If the eggplant is old, soak the slices in salted water (1 tablespoon salt per 1 liter of water) for 20 minutes to remove the bitterness, then rinse and dry.
This dish is best served warm—the flavors will be more fully appreciated this way. Serve with steamed rice or noodles.
For a sweeter taste, you can add ½ teaspoon of honey or brown sugar to the sauce.
