braised spicy eggplant in claypot

this dish was inspired by a recent trip to tai o in lantau island. tai o is a small fishing village, heavily visited by both locals and tourists alike. we went for a day trip, and sampled a few of the regional dishes, such as grilled dried squid, egg waffles, and tai o donuts. we ended our day in a small chinese restaurant. one of the favorite item on the menu was braised eggplant with shrimp paste. we loved it so much that we wanted to recreate something similar back at home. we took out the shrimp paste and substituted it with a chili bean paste instead. we felt the shrimp paste made the dish a bit salty and rich, so we thought that a spicy version would liven the flavors a bit.

if you don’t have a claypot, don’t fret, a regular pot will do.

eggplant 2
ground pork 1/2 lb
shallot 3
garlic 3 cloves
ginger 1/2 inch nub
green onion 2
soy sauce 1 tbsp
dark soy sauce 1 tbsp
oyster sauce 1 tbsp
chili sauce 2 tbsp
oil 3 tbsp
water 1 cup

  • rough chop the shallot, garlic, and green onion and thinly slice the ginger
  • toss them into the claypot with 3 tbsp of oil, turn heat to medium-high to lightly brown
  • add the ground pork, cook for a few minutes to brown the meat
  • then add the soy sauce, dark soy sauce, oyster sauce, chili sauce, and water, mix evenly
  • place all of the eggplant into the claypot and cover with a lid, cook for a few min to soften the eggplant
  • stir the sauce on the bottom to mix evenly with the eggplant
  • turn heat to low and braise until desired tenderness of eggplant, for us it was about 15 min
brown the aromatics along with the ground pork

brown the aromatics along with the ground pork

once browned, add all the sauces

once browned, add all the sauces

that's the dark soy sauce and chili sauce we used

that’s the dark soy sauce and chili sauce we used

fill the claypot with eggplant, cover and let it slowly braise

fill the claypot with eggplant, cover and let it slowly braise

the eggplant acts like a sponge absorbing all the meaty spicy goodness

the eggplant acts like a sponge absorbing all the meaty spicy goodness

 

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16 responses to “braised spicy eggplant in claypot

  1. Does it make a difference in taste if you use a regular pot instead of a clay pot? I don’t have a clay pot. Thanks.

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