Braised eggplants
Chunks of pan-fried eggplants are cooked to tenderness in a sauce made with chili bean paste, garlic, onions, oyster sauce, soy sauce, sugar and pepper.
A great side dish for broiled, grilled, or baked meat, chicken or seafood.
There are several varities of eggplant. The most common in the Philippines is about 8 to 12 inches long and 2 to 3 inches in diameter. If using a different variety, cut accordingly. The suggested size of each piece is 1″ x 3″. You can always cut the eggplants differently according to your preferences. Note that the size affects the length of cooking time.
What is chili bean paste? It is a bottled condiment that may be used for cooking or as a dunking sauce on the dinner table. It is a mixture of soybean, sugar and red chili peppers. If unavailable, you may also used bottled chili garlic paste. You may need to reduce the amount of fresh minced garlic and add more sugar though.
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5 Responses to “Braised eggplants”
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When sauteing the onion and garlic, shouldn’t that be 30 seconds instead of 30 minutes? Just verifying if it’s a typo or actually as stated. Thanks.
Yes, Precious, should be 30 seconds. Oh my gosh, thanks for pointing that out.
Hi, it’s me again, brandy. want to try out this dish…
cant seem to find chili bean sauce in the supermarket…what brand in particular? is it the same as chili bean paste? sorry for my ignorance.
thanks again…
enjoy your site very much…
Lee Kum Kee, brandy.
The best alaga to.. hehe.. I even put a little more nung chili paste kasi gusto ni mister ng mga spicy e.. Thank you sa mga napakasarap nyong mga recipe…