Hakka-Style Asian Eggplant Recipe With Mint

Chinese cuisine, braised eggplant over pork
Lars Ruecker / Getty Images
  • 30 mins
  • Prep: 10 mins,
  • Cook: 20 mins
  • Yield: 4 servings

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.

What You'll Need

  • 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

How 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.
  1. Place a wok over high heat until hot. Add 2 teaspoons of oil, swirling to coat the sides.
  2. Add the jalapeno, onion, and bell pepper; cook, stirring, until fragrant, about 30 seconds.
  3. 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).
Nutritional Guidelines (per serving)
Calories 302
Total Fat 7 g
Saturated Fat 1 g
Unsaturated Fat 3 g
Cholesterol 0 mg
Sodium 158 mg
Carbohydrates 58 g
Dietary Fiber 9 g
Protein 6 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)