The shredded eggplant is soft yet pleasantly chewy, with a savory and slightly sweet flavor.
No need for lots of oil, no need to braise—just a few stirs and it's ready with a rich aroma. Can you really find a dish like this anywhere? Absolutely—an incredibly simple dish, revealed to you right now!
Ingredients
Main Ingredients
600 g (about 1 1/3 lbs) round eggplant
For best results, use round eggplant as it is easier to cut into thin strips.
Additional Ingredients
1 tomato
Seasonings
8 g salt
soy sauce 10 g (about 2 teaspoons)
5 g (about 1 teaspoon) sugar
Cilantro, scallions, and garlic, each to taste
Instructions
Instructions
Preparation
① Peel the eggplant, slice into thick pieces, then cut into matchstick-thick strips. Toss with salt and let sit for about 20 minutes (Image 2) until softened, then firmly squeeze out the excess water with your hands (Image 3). Cut the tomatoes into small chunks, slice the cilantro into segments, and separately mince the scallions and garlic (Image 4).
If you use too little salt when salting the shredded eggplant, it won't soften or release its water properly; but don't use too much either, or it will become too salty.
*After salting, be sure to squeeze the shredded eggplant firmly with both hands to remove excess moisture—this both eliminates excess salt and softens the shreds.
Stir-fry the eggplant strips and tomatoes together until softened.
Step 2: Heat some oil in a wok over high heat, first add some chopped scallions and stir-fry until fragrant, then add the shredded eggplant and stir-fry over medium-high heat for about 5 minutes (Image 5). Next, add the tomatoes and stir-fry for a bit longer (Image 6), then add soy sauce and sugar and stir well (Image 7). Finally, add the cilantro segments and minced garlic, stir to combine, and serve immediately (Image 8).
*Stir-fry the shredded eggplant in the pan for a bit longer over high heat, just be sure to stir it frequently.
*When stir-frying, be sure not to add any more salt—just a splash of soy sauce is enough.
Throughout the entire cooking process, the shredded eggplant will become increasingly sticky as it cooks; if it gets too sticky, add a little water as needed. Make sure to stir the seasonings in evenly, and there is no need to thicken with a cornstarch slurry.
