Chinese eggplant is a slender, tender variety of eggplant that cooks quickly and absorbs flavors beautifully. If you’ve ever wondered how to cook Chinese eggplant to get that perfect balance of soft, silky interior and flavorful, slightly crispy exterior, you’re in the right place! This guide will walk you through easy steps to create a mouthwatering Chinese eggplant dish, especially with the popular garlic sauce.
What Makes Chinese Eggplant Special?
Chinese eggplants are longer and thinner than the globe variety, with a delicate skin and fewer seeds. This makes them ideal for quick stir-fries and dishes where you want a tender texture without bitterness. They soak up sauces wonderfully and don’t get overly mushy when cooked properly.
Preparing Chinese Eggplant for Cooking
Before cooking, it’s important to prepare the eggplant properly to ensure the best texture and flavor:
– Cutting: Slice the eggplant lengthwise into quarters, then cut each quarter in half. This creates bite-sized pieces that cook evenly.
– Brining: Soak the cut eggplant pieces in salted water for 15-20 minutes. This step helps reduce bitterness and prevents the eggplant from absorbing too much oil during cooking.
– Drying: Drain and pat the eggplant dry thoroughly. You can use a salad spinner or clean kitchen towels to remove excess moisture.
– Coating: Toss the eggplant pieces lightly with cornstarch. This coating helps create a crispy outer layer when cooked, adding a delightful texture contrast.
Cooking Methods for Chinese Eggplant
There are several ways to cook Chinese eggplant, but stir-frying and pan-frying are the most popular because they preserve the texture and allow the eggplant to soak up sauces beautifully.
Stir-Frying
- Heat a wok or large skillet over medium-high heat and add oil.
- Add the coated eggplant pieces in a single layer and stir-fry, turning frequently, until tender and browned on all sides. This usually takes about 4-5 minutes.
- Remove the eggplant and set aside.
Pan-Frying (No Deep-Frying)
- Heat oil in a nonstick skillet over medium-high heat.
- Spread the eggplant pieces without overlapping and fry for 8-10 minutes, flipping halfway through, until golden brown and soft inside.
- Transfer the cooked eggplant to a plate.
Pan-frying is a great alternative to deep-frying, producing a crispy texture without the extra oil and mess.
Making the Garlic Sauce
The classic Chinese eggplant garlic sauce is savory, slightly sweet, and has a hint of umami. Here’s how to make it:
– Combine light soy sauce, dark soy sauce, sugar, water, and a bit of cornstarch in a small bowl. Stir until smooth.
– In the same pan used for cooking the eggplant, add a little more oil and sauté minced garlic and ginger until fragrant.
– Pour the sauce mixture into the pan and cook briefly until it thickens and becomes glossy.
– Toss the cooked eggplant back into the pan and coat it evenly with the sauce.
Tips for Perfect Chinese Eggplant
– Use peanut or vegetable oil for frying; peanut oil adds a nice nutty flavor.
– Don’t overcrowd the pan when cooking eggplant to ensure even browning.
– If the sauce thickens too quickly, add a splash of water to loosen it up before coating the eggplant.
– Garnish with sliced scallions, cilantro, or red chili for extra color and flavor.
Serving Suggestions
Chinese eggplant with garlic sauce is delicious served over steamed jasmine rice, noodles, or even cauliflower rice for a low-carb option. It works well as a side dish or a vegetarian main course.
Chinese eggplant is easy to cook and incredibly versatile. With just a few simple steps-brining, coating, frying, and saucing-you can create a restaurant-quality dish at home that’s bursting with flavor and texture. Enjoy your cooking adventure!