Prepare the eggplant
Cut eggplant into 2-inch chunks. Sprinkle lightly with salt and let drain for 15 minutes. Rinse and pat dry.
Make the sauce
In a small bowl, combine soy sauce, fish sauce, sugar, sesame oil, cooking wine, garlic, and black pepper. Stir well.
Cook the eggplant
Heat oil in a large pan or wok over medium-high heat. Add eggplant chunks and stir-fry for 3–4 minutes until slightly softened.
Braise
Pour the sauce over the eggplant. Lower the heat to medium-low, cover, and simmer for 10–12 minutes, stirring occasionally, until tender and infused with flavor.
Finish & serve
Remove lid and cook 2–3 more minutes to reduce excess liquid. The eggplant should be glossy and well-coated. Garnish with sesame seeds.
Recipe Information
Prep Time: 25 minutes (including salting)
Cook Time: 20 minutes
Total Time: 45 minutes
Servings: 4 as a side dish, 2 as a main course
Health Benefits
Eggplant is naturally low in calories yet high in fiber, making it excellent for digestion and weight management. Its purple skin contains nasunin, a powerful antioxidant that protects cell membranes and may support brain health. Combined with sesame oil, garlic, and fermented sauces, this dish delivers anti-inflammatory benefits while remaining light and satisfying.
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