ChinaFood Tutorial

Jiang Ba Qie Zi , which translates to "Braised Eggplant with Soy Bean Paste," is a popular, flavorful dish from Northeastern Chinese cuisine. It features very soft, almost creamy eggplant coated in a thick, savory, and slightly sweet bean paste sauce.

🍆 Braised Eggplant with Soy Bean Paste

This recipe is known for its intense savory flavor and incredibly tender texture.

2 long Chinese or Japanese eggplants (about 1 lb / 450g)
1/2 cup cooking oil (vegetable, canola, or peanut oil) for pan-frying/sautéing
1 tablespoon all-purpose flour or cornstarch (optional, for coating)

2-3 cloves garlic, finely minced
2 tablespoons Northeastern Soybean Paste (Dōngběi Dà Jiàng), or a quality Sweet Bean Sauce (Tian Mian Jiang ), or Fermented Soybean Paste (Huang Dou Jiang )
1 tablespoon light soy sauce
1 teaspoon sugar
1/2 cup chicken broth or water
1 teaspoon cornstarch, mixed with 1 tablespoon cold water (for thickening slurry)

Wash the eggplants and trim off the ends. Do not peel them.
Cut the eggplants into medium, bite-sized pieces (about 1.5 to 2 inches long). You can use a classic "roll cut" (cutting at an angle, then rolling the eggplant a quarter turn before the next cut) for a rustic shape.
Optional Coating: For a slightly firmer texture and less oil absorption, you can lightly coat the eggplant pieces with a thin dusting of cornstarch or flour.

Heat a large wok or skillet over medium heat. Add the 1/2 cup of cooking oil. The high oil-to-eggplant ratio is key to softening it without deep-frying.
Carefully add the eggplant pieces to the hot oil.
Slowly pan-fry the eggplant for 8-10 minutes, turning occasionally, until the skin turns a rich purple-brown color and the flesh is fully soft and translucent. The goal is a velvety, tender texture.
Once fully softened, remove the eggplant with a slotted spoon and place it on a plate lined with paper towels to drain excess oil. Pour out any remaining oil from the wok, leaving just a thin film.

Return the wok to medium-low heat. Add the minced garlic and stir-fry for about 15 seconds until fragrant.
Add the soybean paste (or sweet bean sauce) to the wok. Stir-fry the paste for about 30-60 seconds to cook out the raw flavor and release its aroma.
Pour in the chicken broth or water, light soy sauce, and sugar. Stir everything together and bring the sauce to a simmer.

Return the softened eggplant pieces to the wok.
Gently toss the eggplant in the sauce, ensuring every piece is coated. Simmer for 1-2 minutes to allow the eggplant to absorb the rich flavors.
Give the cornstarch slurry a quick stir (the starch settles quickly), and then pour it into the simmering sauce. Stir quickly and gently until the sauce thickens into a glossy glaze that clings beautifully to the eggplant.
Taste the dish and adjust seasoning if necessary (add a pinch of salt or a bit more sugar if needed).