This Chinese eggplant (aubergine) recipe is inspired from a popular Hunan local dish, called clay pot cooked eggplant (qie zi bao 茄子煲). I adapted it as a non-clay-pot version. Scroll down to watch the cooking video.
In my hometown, there is a restaurant next to the food market which makes a lovely version of this eggplant dish, which is one of my favorite Hunan local dishes.
The eggplant is slowly cooked with the shredded pork and soaked Chinese dry mushroom, plus Hunan small red chilies and bean paste. Once cooked, they would bring the whole clay pot to the table, sizzling, steaming and bursting with a rich flavor.
This time I make this dish a non-clay pot version. Because I don’t have the clay pot, I just use a medium size sauce pan. I know this might not have that special wow factor as using the clay pot, but I still cannot help trying this. I made it for this year New Year party and my Chinese friends loved it.
If you are a vegetarian, you can use this recipe, just don't include the minced meat, the dish will still have the flavor from the dried mushroom.
Prep: 10 mins Cook: 20-30 mins
Before cooking, use water drench the already cut eggplant. This helps the eggplant to absorb some water instead of oil. The final dish will look nicer. Otherwise, the eggplant would absorb more oil than expected.
You can watch the cooking video here. To get the regular update for more videos, please subscribe to my Youtube Channel.
I hope you like this Chinese eggplant recipe. If so, please like this on Facebook and share with friends.
(Posted: 12/01/2014; Update: 20/12/16)