Red Braised Eggplants

Red Braised Eggplants are a flavorful and vibrant Chinese dish made with tender eggplant, stir-fried aromatics, and a rich umami sauce. The secret to keeping the eggplants beautifully purple and non-greasy? A simple soaking trick with salt and vinegar that makes all the difference. This recipe highlights how to lock in the color and texture of eggplants while delivering deep, savory flavor in every bite. Let’s get started!

Recipe

Serving: 2 to 4
Prep time: 20 minutes
Cook time: 10 minutes

For the eggplants:
2 teaspoons salt
1 teaspoon rice vinegar
4 large Chinese eggplants, quartered lengthwise, 2 inches long
1 tablespoon cornstarch
4 cups oil, for frying

For the stir fry:
1 tablespoon oil
1 medium finger hot pepper, thinly sliced
6 cloves garlic, coarsely minced
1 tablespoon scallions, minced

For the sauce:
2 tablespoons soy sauce
1 teaspoon dark soy sauce
1 tablespoon oyster sauce
1 tablespoon sugar
1 cup water
1 tablespoon cornstarch
3 tablespoons water

Instructions

1. Prepare the eggplants:

• In a large bowl of water, dissolve the salt and rice vinegar.
• Trim the ends of the eggplants, quarter them lengthwise, and cut into 2-inch long pieces.
• Place the eggplants in the salted vinegar water and weigh them down with a plate to keep them submerged. Soak for 10 minutes.
• Drain and rinse the eggplants under running water. Squeeze out excess liquid and toss with cornstarch until evenly coated.
• In a separate bowl, whisk together the soy sauces, oyster sauce, sugar, and 1 cup of water to make the sauce. Set aside.

2. Deep-fry the eggplants:

• Heat 4 cups of oil in a pot over high heat to 350°F (177°C).
• Fry the eggplants in batches for about 1 minute until tender. Remove and drain on paper towels.
• (Alternatively, you can steam the eggplants for a lighter version.)

3. Stir-fry and braise:

• In a wok over high heat, add 1 tablespoon oil. Stir-fry the finger pepper and garlic until fragrant, about 30 seconds.
• Pour in the prepared sauce. In a small bowl, make a slurry with 1 tablespoon cornstarch and 3 tablespoons water, then stir it into the sauce.
• Cook until the sauce thickens, then return the fried eggplants to the wok. Toss to coat evenly.

4. To serve:

• Preheat a clay pot (optional) and transfer the eggplants inside. Garnish with minced scallions and serve hot.
• (If you don’t have a clay pot, a regular serving plate works just fine.)

Tips & notes

• Soaking trick: The salt and vinegar soak not only helps preserve the eggplants’ purple color but also prevents them from absorbing too much oil.
• Oil reuse: After frying, let the oil cool, then strain through a coffee filter or cheesecloth into a clean jar. Store in a cool, dry place. Discard oil if it appears dark or cloudy.
• Safe disposal: Never pour oil down the drain. Let it cool, seal in a container, and dispose in the trash.