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Braised Eggplant Recipe

Estimated Cooking Difficulty: ★★★★

Essential Ingredients and Tools

  • Garlic
  • Green Onion
  • Green Chili Pepper
  • Onion
  • Tomato
  • Green Eggplant
  • Salt
  • Soy Sauce
  • Egg
  • Flour
  • Starch

Calculations

Determine how many servings you want to make before each preparation. One serving is sufficient for 2 people.

Total Amounts:

  • Green Eggplant quantity = servings * 0.7 pieces
  • Green Chili Pepper = servings * 0.5 pieces
  • Onion = servings * 0.3 pieces
  • Tomato = 1 piece
  • Green Onion = half a stalk
  • Garlic = 3 cloves
  • Egg = 1 piece
  • Flour = Green Eggplant quantity * 150 grams
  • Starch = Flour / 4 grams
  • Soy Sauce = Eggplant quantity * 7 grams (round up)

Instructions

  1. Wash the green eggplant, green chili pepper, tomato, onion, and green onion.
  2. Cut the green onion into 5 mm wide pieces, peel and crush the garlic, cut the tomato into 6 cubic centimeter chunks, and cut the green chili pepper and onion into 5g chunks.
  3. Cut the eggplant into diamond-shaped pieces (first cut into 2 cm thick slices, then cut the slices into 2 cm strips, and finally cut diagonally into pieces...).
  4. Pour the flour into a bowl, add a small amount of water gradually, and stir until it forms a thick batter.
  5. Add the starch and 30 grams of water, and stir well.
  6. Crack the egg into the bowl, add (Flour / 20) grams of salt, and stir well.
  7. Pour the eggplant pieces into the batter and stir to ensure every side of the eggplant pieces is coated with the batter.
  8. Turn on high heat to heat the wok, add 500 ml of oil. When you see a wisp of smoke from the oil, reduce the heat to low. Use chopsticks to place the eggplant pieces into the oil. After all pieces are in the wok, increase the heat to medium. Fry until the eggplant pieces turn golden brown, then remove them and drain the oil.
  9. Add (servings * 5) grams of oil, put in the garlic and green onion pieces, and stir-fry for 15 seconds. Add the green chili pepper chunks and stir-fry for 30 seconds. Add the tomato and stir-fry for 30 seconds.
  10. Add the fried eggplant pieces. Add water until the liquid level is 0.8 times the height of the ingredients in the pot.
  11. Add the soy sauce and (servings * 3) grams of salt.
  12. Wait until the sauce thickens (the water level should be about 0.2-0.3 times the height of the remaining ingredients). Remove the lid, serve the dish, and turn off the heat.

Additional Notes

Pay attention during steps 4-6 of the instructions: You must execute them in order, otherwise, catastrophic errors may occur......

If you find any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.