Braised eggplants

Chunks of pan-fried eggplants are cooked to tenderness in a sauce made with chili bean paste, garlic, onions, oyster sauce, soy sauce, sugar and pepper.

casaveneracion.com braised eggplants

A great side dish for broiled, grilled, or baked meat, chicken or seafood.

There are several varities of eggplant. The most common in the Philippines is about 8 to 12 inches long and 2 to 3 inches in diameter. If using a different variety, cut accordingly. The suggested size of each piece is 1″ x 3″. You can always cut the eggplants differently according to your preferences. Note that the size affects the length of cooking time.

What is chili bean paste? It is a bottled condiment that may be used for cooking or as a dunking sauce on the dinner table. It is a mixture of soybean, sugar and red chili peppers. If unavailable, you may also used bottled chili garlic paste. You may need to reduce the amount of fresh minced garlic and add more sugar though.

Ingredients :

4 eggplants
1 tbsp. of finely minced garlic
2 onions
1 tbsp. of bottled chili bean sauce
2 tbsp. of light soy sauce
1 tsp. of sugar
1 tbsp. of oyster sauce
1/8 c. of water
pepper
1/2 tsp. sesame seed oil
1/2 c. cooking oil

Cooking procedure :

Cut off the tips of the eggplants and slice into halves lengthwise. Cut each half into 3-4 pieces.

Cut the onions into halves and slice thinly.

Heak a wok or skillet. Pour in the cooking oil until it starts to smoke. Pan-fry the eggplants just until the outside starts to brown. Remove with a slotted spoon and drain on paper towels.

Pour off the cooking oil until only about 1 tsp. remains. Reheat. Over high heat, saute the onions for about 30 seconds. Add the garlic and cook for another 30 minutes. Add the rest of the ingredients and stir to blend well. Return the eggplants to the skillet or wok and toss to coat each piece with sauce. Lower the heat, cover and simmer for about 5 minutes or until eggplants are fully cooked and almost all of the liquid has been absorbed. Turn off the heat, Drizzle sesame seed oil over the cooked eggplants and give the dish a final stir. Serve hot.

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Comments

  1. Precious Ang says

    When sauteing the onion and garlic, shouldn’t that be 30 seconds instead of 30 minutes? Just verifying if it’s a typo or actually as stated. Thanks.

  2. brandy says

    Hi, it’s me again, brandy. want to try out this dish…
    cant seem to find chili bean sauce in the supermarket…what brand in particular? is it the same as chili bean paste? sorry for my ignorance.

    thanks again…

    enjoy your site very much…

  3. Charisse says

    The best alaga to.. hehe.. I even put a little more nung chili paste kasi gusto ni mister ng mga spicy e.. Thank you sa mga napakasarap nyong mga recipe…

  4. isa says

    hi. i use a korean substitute (or is it actually the same thing?) called gochujang, also a spicy bean paste. i find it easy to acquire because of the proliferation of korean mini marts/ groceries around :)
    more power to you connie!

  5. says

    I cooked this recipe today and It was so yummy! buti nlang I reduced the chili bean sauce to just half a tsp for my toddlers` taste… They love it! especially my husband. Thanks for this great recipe!

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