Asian Eggplants

Category: Main Dish

Description:
A delicious eggplant-based dish, restaurant quality when cooked correctly.
Prep Time:
Cook Time:
Servings:

Cooking Method:

Step 1 – Prep Eggplant
Toss eggplant batons with a pinch of salt and let sit for 20–30 minutes to draw out moisture.

Rinse thoroughly and pat very dry.

Step 2 – Blister Eggplant (Minimal Oil)
Heat a carbon steel wok or heavy skillet over high heat until just smoking.

Add 1½ tbsp oil and swirl to coat.

Lay eggplant in a single layer, do not stir for 45–60 seconds to blister.

Flip/toss and blister the other side for another 45–60 seconds.

Reduce to medium-high, splash in 2–3 tbsp water, cover, and steam for 1–2 minutes until just tender.

Remove and set aside.

Step 3 – Sear Mushrooms
Add remaining ½ tbsp oil to the wok.

Add shimeji mushrooms, sear 2 minutes without moving, then toss and cook another minute until lightly golden.

Push mushrooms to the sides of the wok.

Step 4 – Build the Sauce
In the center, add Doubanjiang and let it fry in the oil for 20–30 seconds until fragrant.

Add garlic and ginger, stir-fry briefly (10 seconds).

Pour in soy sauce, oyster sauce, rice vinegar, sugar, and water.

Optional: Stir in cornstarch slurry (1 tsp cornstarch + 2 tsp water) for a thicker glaze.

Step 5 – Combine & Finish
Return eggplant to the wok, tossing gently with mushrooms to coat in sauce.

Cook 1–2 minutes until everything is glossy and eggplant is fully tender but still holds shape.

Turn off heat, toss in basil, stir until just wilted.

Serve immediately over steamed jasmine rice.

Ingredients

Tags

Asian Vegan