Oil-drained eggplant (油淋茄子) is a beloved Chinese dish prized for its tender texture and savory-sweet flavor. Here’s a step-by-step guide to mastering it.
Ingredients: 2 long Asian eggplants, 3 cloves garlic (minced), 2 green onions (chopped), 3 tbsp light soy sauce, 1 tbsp sesame oil, 1 tsp sugar, 5 tbsp cooking oil, and a pinch of chili flakes (optional).
Steps:
1. Prep the Eggplant: Cut eggplants into 1-inch thick strips. Soak in salted water for 10 minutes to remove bitterness, then pat dry.
2. Blanch or Pan-Fry: For a healthier version, steam the eggplant strips for 8 minutes until tender. For a richer taste, deep-fry until golden, then drain excess oil.
3. Make the Sauce: Heat 1 tbsp oil in a wok. Sauté minced garlic and green onions until fragrant. Add soy sauce, sugar, sesame oil, and chili flakes (if using). Stir until the sugar dissolves.
4. Combine: Pour the hot sauce over the eggplant. Toss gently to coat evenly. Garnish with extra sesame oil or fried garlic for extra crunch.
Tips: For smokier flavor, grill the eggplant before saucing. Adjust soy sauce and sugar to taste. Serve hot with rice for a satisfying meal. This simple yet flavorful dish highlights eggplant’s natural goodness with minimal effort.
Eggplant with oil"
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