Hakka-Style Asian Eggplant Recipe With Mint

Chinese cuisine, braised eggplant over pork
Lars Ruecker / Getty Images
  • Total: 30 mins
  • Prep: 10 mins
  • Cook: 20 mins
  • Yield: 4 servings
Nutritional Guidelines (per serving)
302 Calories
7g Fat
58g Carbs
6g Protein
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Nutrition Facts
Servings: 4 servings
Amount per serving
Calories 302
% Daily Value*
Total Fat 7g 9%
Saturated Fat 1g 6%
Cholesterol 0mg 0%
Sodium 158mg 7%
Total Carbohydrate 58g 21%
Dietary Fiber 9g 31%
Protein 6g
Calcium 311mg 24%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Asian eggplant is cooked twice in this flavorful eggplant recipe from Martin Yan, reprinted from the Melissa's Produce website.

First the eggplant is deep-fried to seal in juices, and then stir-fried in a flavorful sauce. The eggplants are double-cooked using a technique called oil-blanching. First they’re quickly deep-fried so they’re crisp on the outside and moist inside. Then they’re stir-fried with bell pepper and seasonings and finished with a spicy chile garlic sauce. If you can’t find Thai Basil, use regular basil.

Ingredients

  • 1/4 cup chicken broth
  • 2 tablespoons oyster flavored sauce
  • 1/2 teaspoon chile garlic sauce
  • 1/2 teaspoon sesame oil
  • 1/2 cup mint leaves lightly packed
  • 3/4 pound Asian eggplant
  • 2 quarts cooking oil for deep frying
  • 6 cloves peeled garlic
  • 2 teaspoons cooking oil
  • 1 Jalapeno chile (use red jalapeno chile) seeded and thinly sliced
  • 1/2 Small onion cut into 1/2 inch cubes
  • 1 Small organic green bell pepper cut into 1 inch diamond shaped pieces
  • 1/2 cup Thai basil leaves lightly packed

Steps to Make It

  1. Combine the sauce ingredients in a bowl. Wash mint leaves and dry thoroughly. Roll-cut the eggplants.

  2. In a wok or 2-quart pan, heat oil for deep-frying to 375° F. Deep fry the eggplants and garlic until golden brown, about 2 minutes. Lift out with a slotted spoon and drain well on paper towels.

  3. Deep fry the mint leaves until crisp, about 30 seconds. Remove with a slotted spoon and drain well on paper towels.

  4. Place a wok over high heat until hot. Add 2 teaspoons of oil, swirling to coat the sides.

  5. Add the jalapeno, onion, and bell pepper; cook, stirring, until fragrant, about 30 seconds.

  6. Add eggplants, garlic, basil, and sauce. Reduce heat to medium and cook until eggplants are tender, 5-6 minutes. (Garnish with the deep-fried mint leaves).