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Beijing Style Eggplant Recipe

Beijing Style Eggplant Recipe

Beijing Style Eggplant Recipe

Ingredients :

    • 2 long Asian eggplants (250 g/ 8 oz)
    • Oil, for deep-frying
    • 2 cloves garlic, peeled and crushed
    • 1 teaspoon sesame oil

Sauce

    • 1 tablespoon soy sauce
    • 2 spring onions, cut into short lengths
    • 1 teaspoon salt
    • 2 slices ginger, minced
    • 2 tablespoons cornflour dissolved in 2 tablespoons water
    • 6 tablespoons water

Method :

    1. Peel and halve the eggplants lengthwise then slice into bite-sized pieces.
    2. Heat the oil in a wok over high heat. Add the eggplant slices and deep-fry until the eggplant slices turn brown. Remove with a slotted spoon and drain on paper towels. Pour out the oil, reserving about 2 tablespoons of oil in the wok.
    3. Combine all the Sauce ingredients in a bowl, stir to mix well. Set aside.
    4. Heat the reserved oil in the wok over high heat. Add the garlic and fry until fragrant. Return the eggplant slices to the wok. Slowly stir in the Sauce. Bring to a boil and cook, stirring, until the Sauce thickens. Drizzle over the sesame oil, remove from the heat and serve immediately.

Serves 4–6
Preparation time : 10 mins
Cooking time : 10 mins