Braised eggplant(燒茄子) is a traditional eggplant dish in Beijing, northern China. It is traditionally made with round eggplant(圓茄子).

Braised eggplant pairs well with chun bing(春餅).

Recipe

2 servings

Ingredients

• 2 clove garlic, minced
• 2 round eggplant(圓茄子), peeled and chopped
• 4 tbsp rice cooking wine(料酒) or water
• 4 tbsp light soy sauce(生抽) (or 2 tbsp dry soybean paste(幹黃醬) and 2 tbsp water)
• 4 tbsp unrefined brown sugar or rock sugar
• 4 tbsp tian mian jiang(甜麵醬)

Directions

• saute garlic
• add eggplant, rice wine
• add soy sauce, sugar, tian mian jiang, water
• simmer until eggplant fully cooks and sauce thickens
• serve