- Chili Pepper
- Cooked Eggplant
- Soy Sauce
- Rice Wine
- Sesame Oil
How to make the perfect eggplant dish
The secret to getting perfect Chinese style eggplant involves two things.
- You have to prepare the eggplant properly before cooking in order to get the right texture.
- You need to make a sauce that is flavorful enough.
To prepare the eggplant, there are two ways to do it.
Before introducing the first method, I want to thank my friend Steve S. He taught me this method quite a long time ago, to prevent the eggplant from absorbing oil.
The method is:
- Spread the sliced eggplant on a towel.
- Sprinkle Kosher salt on both surfaces of the sliced eggplant.
- Allow to rest for 45-60 minutes.
- Pat each surface dry.
- Do not rinse the eggplant.
The second way is:
- Place the eggplant in a large bowl and add water to cover.
- Add 1/4 teaspoon salt, mix well.
- Place a pot lid on top to keep the eggplant under water for 15 minutes.
- Drain and pat dry
The second method requires a bit more effort, but it saves a bit of time. Both ways yield great results.
Once you’ve finished either of the methods above, there is one more step – after the eggplant is completely dry, sprinkle cornstarch over it and mix by hand, until the eggplant is evenly coated with a thin layer of cornstarch.
Using this method, you can create crispy and nicely charred eggplant on the stovetop in 10 minutes. No need to turn on the oven to get the smoky flavor!
Creating a good sauce is really easy. Just mix everything together and pour it over the eggplant at the end of cooking.