Fried eggplant in a wok
6 servings
30 minutes
Fried eggplants in a wok are a true gem of Chinese cuisine, combining rich aromas and tender texture. Deep-fried eggplants become silky, and their surface caramelizes slightly, adding a hint of sweetness to the dish. Shallots, garlic, and ginger fill the flavor with spicy depth, while black bean paste and soy sauce add umami notes. This recipe originated in Sichuan province, known for bold combinations and spicy accents. It is served with rice that gently balances the richness of flavor. The dish is perfect as a side or light main course, and its harmony of flavors makes it a favorite among Chinese gastronomy enthusiasts.
1
Heat oil in a wok to 180˚C. Make intersecting cuts in the flesh and skin of the eggplant, 1/2 cm deep. Soak the eggplants in cold water for 5 minutes. Drain in a colander and dry with paper towels, then transfer to the wok. Fry until soft for 2-3 minutes. Remove the eggplants and transfer to a bowl; pour boiling water over them and let sit for 3 minutes. Drain the water and dry the eggplants; set aside.
- Canola oil: 3 glasss
- Eggplant: 4 pieces
2
Pour out the oil from the wok, leaving only ¼ cup; place on high heat. Add shallots, garlic, and ginger; sauté until soft for 3-5 minutes. Add spicy bean paste, soy sauce, and sugar; bring to a boil. Add eggplant and simmer for another 2 minutes. Plate it up; sprinkle with onions, drizzle with vinegar and sesame oil. Serve with rice.
- Canola oil: 3 glasss
- Shallot: 10 heads
- Garlic: 4 cloves
- Ginger root: 1 piece
- Fermented black bean paste: 2 tablespoons
- Soy sauce: 2 tablespoons
- Sugar: 1 teaspoon
- Black rice vinegar (Chinkiang): 2 teaspoons
- Sesame oil: 1 teaspoon
- Rice: to taste
