Stir-fried Chinese eggplants with sweet‑savory sauce

Ingredients

• 500 g Mini eggplants (cut into cubes; can be substituted with regular eggplant)
• 1 c. à soupe Coarse salt (for the brine)
• 1 L Water (for the brine) (room temperature)
• 2 c. à soupe Neutral oil (sunflower) (for frying)
• 2 gousses Garlic cloves (minced)
• 15 g Fresh ginger (peeled and finely chopped)
• 2 tiges Scallion (or green onion) (thinly sliced)
• 2 c. à soupe Sriracha sauce (or other hot sauce)
• 2 c. à soupe Soy sauce (salty)
• 1 c. à soupe Sesame oil (toasted)
• 2 c. à soupe Rice vinegar (or apple cider vinegar)
• 1 c. à soupe Honey or agave syrup or sugar (for sweetness)
• 1 c. à café Cornstarch (maïzena) (to thicken the sauce)
• 4 c. à soupe Water (for the sauce) (room temperature)
• 1 c. à café Sesame seeds (for garnish)

Instructions

1. Prepare the brine

   In a large bowl, dissolve 1 c. à soupe of salt in 1 L of water at room temperature. Stir until fully dissolved.

   Time: PT5M

2. Soak the eggplants

   Submerge the eggplant cubes in the brine, cover with a small weight (a plate) so they stay immersed. Let rest for 20 minutes.

   Time: PT20M

3. Prepare the sauce

   In a small bowl, combine 4 c. à soupe water, 1 c. à soupe honey (or agave or sugar), 2 c. à soupe Sriracha sauce, 2 c. à soupe rice vinegar, 2 c. à soupe soy sauce, 1 c. à soupe sesame oil and 1 c. à café cornstarch. Whisk until smooth.

   Time: PT5M

4. Prepare the aromatics

   Finely mince the 2 garlic cloves and the 15 g of ginger. Slice the 2 scallion stalks into rounds and set aside in a small bowl.

   Time: PT5M

5. Drain the eggplants

   After 20 minutes, remove the eggplants from the brine, drain them then pat dry with paper towels to remove excess water.

   Time: PT2M

6. Stir-fry the eggplants

   Heat 2 c. à soupe neutral oil in a pan over medium‑high heat. Add the eggplants and sauté for 10 minutes, stirring regularly until golden and tender.

   Time: PT10M

   Temperature: medium‑high heat

7. Add ginger and steam

   Stir in the chopped ginger, add 2 c. à soupe water, cover immediately and steam for 4 minutes over medium heat to soften the eggplants.

   Time: PT4M

   Temperature: medium

8. Incorporate the sauce

   Remove the lid, pour the prepared sauce over the eggplants and toss quickly. The sauce will thicken in 2 minutes, coating the eggplant pieces with a glossy caramel.

   Time: PT2M

   Temperature: medium

9. Finishing and serving

   Sprinkle sliced scallion, add 1 c. à café sesame seeds and an extra drizzle of sesame oil if desired. Serve immediately with white rice.

   Time: PT1M

Nutrition Facts

Calories

200

Protein

3 g

Carbohydrates

15 g

Fat

12 g

Fiber

5 g