Dining In 1 minute 03 February 2018

Recipe: Braised Eggplant with Garlic and Chile

Try your hand at this traditional Sichuan dish with a recipe from Si Chuan Dou Hua restaurant.

Chinese Chinese New Year recipe

Chinese New Year is less than two weeks away, and we're here to help you formulate a menu.

At Si Chuan Dou Hua, which has locations in Singapore, Tokyo, Kuala Lumpur and Myanmar, executive chef Zeng Feng is a native from the southwestern Chinese province. The Sichuan chef says that to make this traditional braised eggplant dish, one of the key elements to note is to get the oil used to cook the eggplants as hot as possible. A good gauge, he says, is to heat the oil up to around 350˚F before adding in the eggplant. This will help the dark purple fruit be crispy on the outside and soft and tender on the inside.

Below is his recipe to make at home, perfect for a Chinese New Year celebration.

Chef Zeng demonstrating how to properly fry eggplant.
Chef Zeng demonstrating how to properly fry eggplant.

Braised Eggplant with Garlic and Chile

Recipe Courtesy of Executive Chef Zeng Feng, Si Chuan Dou Hua


Grapeseed oil
250 grams eggplant, sliced lengthwise
30 grams spicy bean paste
10 grams garlic
10 grams onion
10 grams ginger
50 grams minced pork
100 grams clear stock
15 grams granulated sugar
Moderate amount of salt
1 gram black pepper
2 grams chicken powder
5 grams sesame oil
5 grams Chinese wine
10 grams black vinegar
Moderate amount of corn starch
Spring onion, for serving

It's best to cook the eggplant in oil that is 350˚F.
It's best to cook the eggplant in oil that is 350˚F.


1. Heat some oil in a skillet or wok to 350˚F.

2. Add in the sliced eggplant and stir-fry until cooked; remove eggplants from the pot.

3. Add the spicy bean paste, garlic, onion and ginger into the oil and fry until fragrant.

4. Fry the minced pork, making sure there is no excess water. In a separate pot, add the clear stock to the fried minced pork and let it come to a boil.

5. Add the remaining seasonings of sugar, salt, pepper, chicken powder, sesame oil, Chinese wine and black vinegar.

6. Add in the cooked eggplant and stir-fry the mixture.

7. Add corn starch to thicken the sauce. Garnish with spring onion. Serve immediately and enjoy while it is hot!

This story was written by Tang Jie and translated by Meryl Koh. Click here for the original version.

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