Eggplantis a very common ingredient.Red-braised eggplantis one of its popular cooking methods. This dish is considered a classic among all vegetarian dishes, with a fresh and fragrant taste, crispy on the outside and tender on the inside, juicy, and a crowd-pleaser.Just by looking at the color of this dish,you can already be enticed to try it.This red-braised eggplantis perfect as an everyday side dish. Although it's a vegetarian dish, due to the rich seasonings added, its taste is fresh and delicious, making people want more.

The sauce for thisred-braised eggplantshould be thickened before serving; it makes a great accompaniment. The texture of the eggplant gives a meaty feeling, but this dish is completely vegetarian yet rich in flavor due to the added seasonings.

Ingredients:

Main ingredients: Eggplant;

Side ingredients: Oil, salt, garlic, green onion, ginger,soy sauce，and aged vinegar,，moutan red wine,starch water,sugaretc.;.

Steps:

. Prepare an appropriate amount of light soy sauce, aged vinegar, moutan red wine, salt, and sugar, mix them together to make a marinade;. Wash the eggplant, don't peel it, and cut it into dice-shaped pieces;. After cutting, place the eggplant in brine for some time to prevent oxidation and discoloration due to air exposure;

. Drain the eggplant after soaking, or pat dry with kitchen paper towels;

. Fry the eggplant in hot oil until soft, then remove it;

. Re-fry the eggplant in remaining oil to ensure it's fully cooked;

. Use most of the remaining oil and add garlic, ginger, and green onion to sauté over high heat;

. Pour the marinade into the pan and bring it to a boil;

. Continuously stir-fry the fried eggplant until the sauce has thickened to your liking, then add starch water and mix well before serving..Tip:

. After cutting the eggplant, if not cooking immediately, soak it in salted water to prevent oxidation and discoloration. This helps maintain both appearance and nutritional value of the dish; draining or drying the eggplant after soaking prevents excessive oil absorption during frying, ensuring a non-greasy texture when served.

Tips:

After slicing the eggplant, if it is not to be cooked immediately, soak it in water to prevent oxidation from the air, which can cause the eggplant to turn black. This not only affects the appearance of the finished dish but also leads to a loss of nutrients. Adding a bit of salt to the water, soaking the eggplant in brine prevents it from absorbing oil during frying, making the final product less greasy and more delicious.