Braised Eggplant in Sauce

Last updated 2026-10-08 — For braised eggplant in sauce, use local purple eggplants. Remove the stems but do not slice—just tear them into strips. Blanch the strips in hot oil. Sauté chopped scallions in the wok, and you can also add minced pork if desired. Add fermented soybean paste, stir-fry until fragrant, then add a little water. Put in the eggplant strips and simmer over medium heat for three to four minutes. Plate and sprinkle with chopped cilantro and garlic. Braised eggplant with eggs is even simpler. Just make scrambled eggs as usual—but don’t season the eggs with salt. Mix the fermented soybean paste with water to dilute it. After scrambling the eggs, pour in the diluted paste, stir well, let the excess liquid cook off, and it’s done. These two dishes best showcase the distinctive flavor of the fermented soybean paste from Baoquanling.