Braised Eggplant with Broad Bean Paste

Why people make this dish

Eggplant comes in round chubby shapes and long slender ones, in purple, green, white and near-black. In the Chinese food tradition it is regarded as sweet in flavor and cooling in nature, valued for clearing heat and supporting circulation. This bean-paste braised version is full of flavor and a favorite for coaxing the appetite back when nothing else appeals.

Method

1. Wash the eggplant and cut into chunks.
2. Heat about 2 tbsp of oil, add 2 tsp of the (non-spicy) bean paste and fry until fragrant.
3. Add the eggplant, splash in a little wine, then add water and seasoning.
4. Cook about 10 minutes until the sauce has reduced and the eggplant is tender.

Nourilo’s Tips

Long slender eggplants come with pointed or rounded tails — the pointed-tail ones tend to have finer, more tender flesh. To keep it light, skip the oil-blanching step that restaurants use for color and braise simply at home.