There are many ways to cook eggplants, the difference of this recipe is that the eggplants are pre-treated with salt. This can prevent the eggplants from getting burnt quickly.
Sprinkle some salt on the eggplant cubes, and make sure the eggplant is evenly coated with salt. Set aside for 30 minutes, then squeeze the excess water out of eggplant cubes.
Mix the all-purpose flour, five spice powder and egg in another large bowl until the texture of the batter is thick and even. Pour the eggplant cubes into the batter and mix well. You might need to adjust the flour or add a little bit water so make sure the batter is not too thick or thin. This step is optional, you can start frying right away after squeeze the excess water out of the eggplants. But I’d like to use the batter to coat eggplants for a better taste, it also could prevent the eggplants absorb too much oil.
Now, it’s cooking time! Put the vegetable oil in a wok or pan on medium heat, bring the oil to 350°F. Place the eggplants in the oil and fry for 3 minutes or until they’re golden. Do not stir eggplants until the batter becomes solid. Drain the eggplant cubes and set aside.
Put the chopped green onion, garlic and dried chili in the wok/pan with the remaining oil, keep stirring until them fragrant. Add tomato cubes and stir fry for 30 seconds. The heat should be high enough to dry the tomato, otherwise the tomato will turn to be watery. Add fried eggplant cubes and 1 tablespoon light soy sauce, stir fry for 2 minutes. And it’s done!
Where to get the ingredients in this dry-braised eggplants recipe?
Most of the ingredients could be found in local grocery stores. You might be interested in finding following ingredients or their alternatives.
Dried chili
There are many different types of chilies. The one I used in this recipe is mild to add some spicy flavor but not hot like ghost pepper. If you can’t find it in the grocery, Amazon is the best place to go. It looks like this:
Light soy sauce
Soy sauce is one of the main ingredients in Chinese cooking. I know some people try to avoid soy sauce in their cooking due to its production process and high sodium. Some other alternatives include Worcestershire sauce, organic Liquid Aminos, fish sauce (the amount needs to be reduced by at least half if used to substitute the soy source).
Five-spice powder
If you read this article, you should already know that five-spice powder can be customized. You might want to try out different types and find your favorite one. Here are some choices:
干烧茄子用料
1个 中等大小的茄子
1小勺 盐
1个 西红柿
1大勺 生抽
1/4杯 菜油
1/2棵 葱
3瓣 蒜
2片 姜
3枚 干辣椒
1/4杯 面粉
1小勺 五香粉
1颗 鸡蛋
干烧茄子做法
- 将茄子和西红柿清洗干净,切成小块并分放在两个碗中。葱姜蒜切片备用。
- 在放茄子的碗中均匀地撒上盐,放置约30分钟,待茄子变软后挤出茄子中的盐水。
- 在另一个大碗中,混合面粉、五香粉和鸡蛋,搅拌均匀直到面糊拉起后自由下落并不断线。
- 将茄子块倒入面糊中,使每个茄子块均匀地裹上面糊。
- 热锅加入菜油,倒入茄子煎炸约3分钟或直至变得金黄,然后捞出控油。
- 将切好的葱姜蒜和干辣椒倒入油锅内,翻炒出香味后加入西红柿继续翻炒30秒到1分钟。
- 加入茄子块,一大勺生抽继续翻炒2分钟即可出锅!
Dry-Braised Eggplants (干烧茄子)
Ingredients
- 1 medium eggplant
- 1 small tomato
- 3 cloves garlic
- 1 tablespoon chopped green onion
- 1 teaspoon chopped ginger
- 3 dried chili optional
- 1 teaspoon salt
- 1 tablespoon light soy sauce
- 1/4 cup vegetable oil
Batter Ingredients
- 1/4 cup all purpose flour
- 1 teaspoon five spice powder
- 1 Egg
Instructions
- Clean the eggplants and tomato, and then cut them into small cubes.
- Put eggplant cubes in a large bowl, sprinkle 1 tsp salt. Rub on eggplant cubes to make sure they are evenly coated with salt to help absorb. Set aside for 30 minutes.
- In another large bowl, mix 1/4 cup all purpose flour, 1 tsp five spice powder and 1 egg until the texture of the batter is thick and even.
- Squeeze the excess water out of eggplant cubes after 30 mins. You don’t have to squeeze too hard.
- Pour the eggplant cubes into the batter and mix well, make sure all the cubes are covered with the batter evenly.
- Put 1/4 cup vegetable oil in a wok or pan on medium heat, bring the oil to 350°F. Place the eggplants in the oil and fry for 3 minutes or until they’re golden. Drain the eggplant cubes and set aside.
- Add 1 tbs vegetable oil in the hot wok or pan, put the chopped green onion, garlic, ginger and dried chili in it, stir for 30 seconds.
- Add tomato cubes and stir-fry for 30 seconds.
- Add fried eggplant cubes and 1 tablespoon light soy sauce, stir-fry for 2 minutes.
- Turn off heat and transfer to a plate, Serve!