Sauteed Eggplant in Soy‑Vinegar Sauce

Ingredients

• 2 pieces Chinese eggplants (long purple) (about 250 g each, cut into 2‑inch chunks)
• 2 tbsp White vinegar (for soaking to prevent oxidation)
• 1 tsp Salt (to draw out moisture)
• 15 g Fresh ginger (peeled and grated (≈1 tbsp))
• 25 g Garlic (minced (about 5 cloves))
• 2 pieces Chili peppers (sweet or hot) (chopped; adjust to taste)
• 1 stalk Green onion (chopped, whites and greens separated)
• 1 tbsp Dry soy sauce
• 1 tsp Dark soy sauce (adds color and depth)
• 1 tbsp Black rice vinegar
• 1 tbsp Oyster sauce
• 1 tsp Sugar
• 1 tsp Cornstarch (for sauce) (to thicken sauce)
• 2 tbsp Cornstarch (for coating) (creates protective layer on eggplant)
• 100 ml Water (for sauce)
• 1 pinch Ground white pepper
• 1 tsp Sesame oil (adds fragrance at end)
• 1 tsp Toasted sesame seeds (for garnish)
• 3 tbsp Vegetable oil (for frying) (neutral oil with high smoke point)

Instructions

1. Cut and soak eggplant

   Trim the ends of the eggplants and cut them into 2‑inch chunks. Place the pieces in a large bowl, add 2 tbsp white vinegar and enough water to cover, and let soak for 5 minutes.

   Time: PT10M

2. Drain, salt and rest

   Drain the eggplant, sprinkle 1 tsp salt over them, toss gently and let rest for 15 minutes. This draws out excess moisture.

   Time: PT16M

3. Prepare aromatics

   While the eggplant rests, grate 15 g fresh ginger, mince 25 g garlic, chop 2 chilies and slice the green onion (separate whites from greens).

   Time: PT5M

4. Make the seasoning sauce

   In a small bowl combine 1 tbsp dry soy sauce, 1 tsp dark soy sauce, 1 tbsp black rice vinegar, 1 tbsp oyster sauce, 1 tsp sugar, 1 tsp cornstarch, a pinch of ground white pepper, and 100 ml water. Stir until smooth.

   Time: PT5M

5. Coat eggplant with cornstarch

   Pat the rested eggplant pieces dry, then toss them with 2 tbsp cornstarch until evenly coated. This creates a protective barrier during frying.

   Time: PT3M

6. Fry eggplant (first half)

   Heat 1 cm depth of vegetable oil in the wok over medium heat (≈350°F). When hot, add half of the eggplant pieces. Fry for 40 seconds on one side, flip, fry another 40 seconds, then stir for 30 seconds. Transfer to the paper‑towel plate.

   Time: PT4M

   Temperature: 350°F

7. Fry eggplant (second half)

   Repeat the frying process with the remaining eggplant pieces using the same oil.

   Time: PT4M

   Temperature: 350°F

8. Stir‑fry aromatics and sauce

   Remove excess oil, leaving about 2 tbsp in the wok. Heat over medium, add the minced garlic and grated ginger; stir until fragrant (≈30 seconds). Add the chopped chilies and stir 10 seconds. Pour in the prepared seasoning sauce and stir continuously for 1 minute.

   Time: PT3M

   Temperature: Medium

9. Combine eggplant with sauce

   Return all fried eggplant pieces to the wok, gently toss for 40 seconds so the sauce coats each piece. Drizzle 1 tsp sesame oil, give a quick stir, then turn off the heat.

   Time: PT2M

10. Garnish and serve

    Transfer to a serving dish, sprinkle with toasted sesame seeds and the chopped green‑onion greens. Serve hot with steamed rice.

    Time: PT2M

Nutrition Facts

Calories

100

Protein

2 g

Carbohydrates

15 g

Fat

3 g

Fiber

5 g