This Chinese eggplant (aubergine) recipe is inspired from a popular Hunan local dish, called clay pot cooked eggplant (qiezibao 茄子煲). I adapted it as a non clay pot version.
In my hometown, there is a restaurant next to the food market makes a lovely version of this eggplant dish, which is one of my favourite Hunan local dishes.
The eggplant is slowly cooked with shredded pork and soaked Chinese dry mushroom, plus Hunan small red chillies and bean paste. Once cooked, they would bring the whole clay pot to the table, sizzling, steaming and bursting with a rich flavour.
This time I make this dish a non-clay pot version. Because I don’t have the clay pot, I just use one medium size sauce pan. I know this might not have that special wow factor provided by 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 still use this recipe, just don't include the minced meat, the dish will still have the flavour from the dry 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.
I hope you like this Chinese eggplant recipe. If so, please share with others.
(Posted: 12/01/2014; Update: 28/07/14)