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HONGSHAO – Red Cooked Eggplant



– 3 Eggplants
– 1l water
– 30g ambient water
– 30g brown sugar
– 30g soy sauce
– 15g rice vinegar
– 2g sesame oil
– 2g cornflour
– 1g dried chili seeds
– 45g oil
– 4 garlic
– 30g fresh ginger
– 15g salt
– 1 green onion
– Sesame seeds 


Step 1: In a large bowl, make a brine (mix water and salt) and soak the eggplants for 15 minutes. Drain and dry after 15 minutes.
Step 2: In a separate bowl, mix the room water, brown sugar, soy sauce, vinegar, sesame oil, cornstarch, and chili pepper and set aside.
Step 3: Cook eggplant in oil until tender and golden and set aside on a plate.
Step 4: In the same pan, fry the garlic and ginger for 1 minute and add the reserved sauce, bringing it to a boil.
Step 5: Add eggplant and coat with sauce. Sprinkle with sesame seeds and finely chopped green onion.


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