Q: Can I use a different type of eggplant for this recipe? A: Yes, while long purple eggplants are ideal, you can use other varieties, adjusting the cooking time as needed.
Q: What’s the purpose of salting the eggplant before cooking? A: Salting helps to draw out moisture and can reduce bitterness, resulting in a better texture after cooking.
Q: Is there a substitute for oyster sauce in the recipe? A: If you don’t have oyster sauce, you can use a mixture of soy sauce and a little sugar as an alternative.
Homestyle Braised Eggplant
Notes
Ingredients:
- Eggplant, 1 large
- Green onion, 1 stalk
- Salt, to taste
- Sugar, to taste
- Oyster sauce, 2 tablespoons
- Light soy sauce, 2 tablespoons
- Cornstarch, 2 tablespoons
- Dark soy sauce, 1 tablespoon
- Tomato ketchup, 2 tablespoons
- Prepare a long purple eggplant.
- Cut the eggplant into long strips and salt for 15 minutes.
- Rinse the eggplant with water and squeeze out the excess moisture.
- Coat the eggplant evenly with cornstarch.
- Fry the eggplant in a pan until golden brown.
- Add the sauce mixture (2 tablespoons light soy sauce, 1 tablespoon dark soy sauce, 2 tablespoons oyster sauce, 1/2 tablespoon sugar, 2 tablespoons tomato ketchup) and cook until done.
- Remove from heat and serve.
- Calories: Varies depending on cooking method
- Fat: Low (if using minimal oil for frying)
- Carbohydrates: Moderate (mainly from eggplant and sauces)
- Protein: Low
- Dietary Fiber: High
