Once you’ve finished either of the methods above, there is one more step – after the eggplant is completely dry, sprinkle cornstarch over it and mix by hand, until the eggplant is evenly coated with a thin layer of cornstarch. The second method requires a bit more effort, but it saves a bit of time.
Place a pot lid on top to keep the eggplant under water for 15 minutes.Place the eggplant in a large bowl and add water to cover.Sprinkle Kosher salt on both surfaces of the sliced eggplant.He taught me this method quite a long time ago, to prevent the eggplant from absorbing oil. To prepare the eggplant, there are two ways to do it.īefore introducing the first method, I want to thank my friend Steve S. You need to make a sauce that is flavorful enough.You have to prepare the eggplant properly before cooking in order to get the right texture.The secret to getting perfect Chinese style eggplant involves two things.
This recipe offers the simplest way to cook a great eggplant dish without using too much oil, and avoids soggy and plain eggplant with the minimum needed cooking time. That is why I’m posting this Chinese eggplant recipe today, to help you to create a wonderful eggplant dish nearly effortlessly. You’ll end up eating more calories without getting an impressive flavor.Eggplant is quite time consuming to cook, compared to the average vegetable.
If you don’t like cooking eggplant at home, you probably have some of the worries below: If you use too much oil, the eggplant might turn soggy and greasy. If you use too little oil, the texture will be mushy and create an awful mouthfeel. If you don’t season it properly, it will taste bitter or extremely plain. Įggplant is a very tricky vegetable to cook. This vegan dish is very satisfying, both as a side or a main dish served over rice or noodles. The eggplant is grilled until crispy and smoky, and then cooked in a rich savory garlic sauce.
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