Home-Style Braised Eggplant
红烧茄子 · pan chinese cuisine · Across China
This home-style red-braised eggplant coats battered, fried eggplant with a savory tomato, pepper, onion, garlic, and soy sauce braise.
Chef ChopzenChopzen project content lead. Curating and testing every published recipe for US home cooks.Key failure points
- If The batter slips off the eggplant in the oil.: Dry the eggplant and thicken the batter with a small amount of flour before continuing.
Nutrition & allergens
No supported allergens detected from surveyed ingredients.
Some ingredients are not yet allergen-surveyed; this label is not exhaustive.
Per serving (2 servings)
- Energy (kcal)
- Unknown
- Protein (g)
- Unknown
- Fat (g)
- Unknown
- Carbs (g)
- Unknown
- Sodium (mg)
- Unknown
Estimated from verified ingredient data for the original formula — not lab values, and one dish is not a full meal.
4.0 whole — cut into 2 cm rolling-cut chunks
2.0 whole — cut into bite-size pieces
onion洋葱
1.0 whole — cut into bite-size pieces
tomato番茄
2.0 whole — cut into chunks
scallion葱花
1.0 stalk — sliced
garlic大蒜
6.0 clove — smashed
egg鸡蛋
2.0 whole
21.16 oz
Potato starch土豆淀粉
5.29 oz
3.64 cup — 130 ml for batter and 300 ml for braising
0.12 cup
salt盐
0.56 oz — divided
4.31 cup — 500 ml for frying and 10 ml for braising
Techniques you'll use
- Deep-frying ↗
Cook food fully submerged in hot oil for crisp crust and moist interior.
- Stir-frying ↗
Cook small pieces in stages, then bring them together while their textures are distinct.
Steps
- 1
Step 115 min
Prepare the vegetables and aromatics. Mix the flour with 100 ml water, then stir in the starch, remaining batter water, egg, and 2 g salt to make a thick batter.
✅ Done when: The batter falls slowly from a spoon and coats an eggplant piece on every side.
Watch out: Add the final water gradually because flour absorption varies.
Coat the eggplant. Heat 500 ml oil, lower the heat as the eggplant enters, then fry over medium until the pieces are golden and the egg batter reaches 71°C; drain and remove the frying oil.
✅ Done when: The coating is golden, reaches 71°C, and the eggplant yields when pressed.
Watch out: Add pieces one at a time and keep water away from hot oil.
If The batter slips off the eggplant in the oil.:
Dry the eggplant and thicken the batter with a small amount of flour before continuing.
Heat the remaining oil and stir-fry the garlic and scallion for 15 seconds. Add the pepper for 30 seconds, then the tomato and onion for another 30 seconds.
✅ Done when: The aromatics are fragrant and the vegetables remain bright.
Watch out: Do not brown the garlic.
- 4
Step 412 min
Medium heatReturn the eggplant, add the braising water, soy sauce, and remaining salt, and simmer uncovered until the liquid becomes glossy and falls to about one-quarter of the ingredient height.
✅ Done when: The sauce clings to the eggplant and no watery broth pools beneath it.
Watch out: Fold gently so the softened eggplant does not break apart.