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Aubergine à la chinoise - En-tete

Chinese-Style Eggplant

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4.85/5 (13)
Prep Time: 20 minutes
Cook Time: 10 minutes
Salting: 15 minutes
Total Time: 45 minutes
Course: Side dish
Cuisine: Chinese
Servings: 2
Author: Marc Winer

Ingredients

  • 400 g eggplants long
  • 5 g salt
  • Oil for frying
  • 20 ml oil
  • 15 g ginger minced
  • 20 g garlic minced
  • 30 g scallions thinly sliced
  • 30 g scallion greens
  • 5 ml chili oil

For the sauce

  • 20 g pickled chili paste (pao jiao), or use doubanjiang if unavailable
  • 10 ml light soy sauce
  • 15 ml black vinegar
  • 15 g sugar
  • 5 g cornstarch
  • 50 ml chicken stock

Procédé

  • Cut the eggplants into sticks 6 cm long.
    400 g eggplants
    Aubergine à la chinoise - Couper les aubergines en bâtonnets de 6 cm de long.
  • Toss them with the salt and let them sweat for 15 minutes.
    5 g salt
    Aubergine à la chinoise - Les mélanger avec le sel et laisser dégorger 15 minutes.
  • Squeeze the sticks to press out the water.
    Aubergine à la chinoise - Presser les bâtonnets pour en retirer l'eau.
  • Heat the frying oil to 180 °C.
    Oil for frying
  • Fry the eggplant sticks for about 2 minutes, until tender and lightly golden.
    Aubergine à la chinoise - Frire les bâtonnets d'aubergine environ 2 minutes, jusqu'à ce qu'ils soient tendres et légèrement dorés.
  • Drain them on paper towels.
    Aubergine à la chinoise - Les égoutter sur du papier absorbant.
  • Mix together the pickled chili paste, soy sauce, black vinegar, sugar, cornstarch, and stock.
    20 g pickled chili paste, 10 ml light soy sauce, 15 ml black vinegar, 15 g sugar, 5 g cornstarch, 50 ml chicken stock
    Aubergine à la chinoise - Mélanger la pâte de piments marinés, la sauce soja, le vinaigre noir, le sucre, la fécule et le bouillon.
  • Heat the oil in a wok.
    20 ml oil
  • Add the ginger, garlic, and scallions and stir-fry for 30 seconds, until fragrant.
    15 g ginger, 20 g garlic, 30 g scallions
    Aubergine à la chinoise - Ajouter le gingembre, l'ail et la ciboule, faire revenir 30 secondes jusqu'à ce que le mélange soit parfumé.
  • Pour in the sauce and cook until glossy and syrupy.
    Aubergine à la chinoise - Verser la sauce et laisser cuire jusqu'à ce qu'elle soit brillante et sirupeuse.
  • Add the eggplant sticks back in and toss gently for 1 minute to coat them well.
    Aubergine à la chinoise - Remettre les bâtonnets d'aubergine et mélanger délicatement 1 minute pour bien les enrober.
  • Stir in the scallion greens.
    30 g scallion greens
    Aubergine à la chinoise - Incorporer le vert de ciboule.
  • Plate and drizzle with chili oil.
    5 ml chili oil
    Aubergine à la chinoise - Dresser et arroser d'huile de piment.

Notes

Pickled chili paste (pao jiao, 泡椒) is what gives the dish its character. You'll find it in Asian grocery stores. If you can't get hold of it, use 15 g of doubanjiang (chili bean paste) instead. It's easier to buy in France, and the dish stays true to the original.
Ideally, use long eggplants, known as Chinese or Japanese eggplants. Their skin is thin, they have few seeds, and they stay tender and absorb less oil. If you're using round European eggplants, cut them into 6 cm sticks as well, salt them and let them sweat a little longer since they release more water, then fry them for about 1 minute longer, as their flesh is denser.
Salting and then squeezing the eggplant significantly reduces how much oil it soaks up during frying. That's what gives it a melt-in-your-mouth texture without excess grease.
Serve piping hot, with white rice.
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