BRAISED EGGPLANT

​i saw this recipe on YouTube and I became curious. I went further and checked it on google and found many different ways of cooking it, so I concluded that it must be a popular dish. I wonder why it’s not in the menu in Chinese restaurants or did I  just missed it every time I dined in one? 

At home we broil eggplants, peel, add salt and vinegar for pochero or slice, dredge in soy and vinegar then fry. Of course we put it in pinakbet, I am an Ilokana. 

Today I made the dish for lunch. I tweaked this simplified recipe after browsing over many different methods, combining some ideas, lessening, the sugar; etc to suit my taste. 

               INGREDIENTS 

4 big eggplants approximately 600 gms 

 2 tsps salt in enough water to soak the sliced eggplants 

                      SAUCE 

3 tbsps soy sauce 

4 tbsps granulated sugar 

2 tbsps cooking wine 

3/4 cup water 

1 tbsp cornstarch 

1/4 cup cooking oil 

2 tbsps minced garlic 

1 tsp sliced spring onions for garnish 

                     PREPARATION 

Cut eggplants into 2.5 inches long, then quartered lengthwise. 

In a bowl cover eggplants in water with salt and soak for 15 minutes. 

Put a heavy plate on top to keep the eggplants submerged in the salted water. 

Remove from water, wash with cold water and squeeze out the liquid and pat dry with paper towels. 

          COOKING PROCESS 

In a heated saucepan 

Put oil and eggplants, add pepper and stir for 1 minute. 

Add garlic and continue stirring for another minute. 

Add sauce mixture of soy, sugar and cooking wine and continue stirring for about 2-3 minutes until the eggplant is done. 

In another bowl combine water and cornstarch and pour it into the cooking eggplants. 

Keep stirring until the sauce thickens

This dish is done.