Braised Eggplants À La Ching Palace

5 from 7 votes
Prep Time 40 minutes
Cook Time 15 minutes
Total Time 55 minutes
Course Dinner
Cuisine European
Servings 2 people


For watering:

  • 1 medium sized Eggplant, purple, slim
  • 120 g Minced pork
  • 6 medium sized Cloves of garlic, fresh
  • 1 small Spring onion
  • 3 Hot peppers, red, long, medium hot
  • 1 liter Water
  • 4 tbsp Lemon juice
  • 1 tsp Salt


  • 4 tbsp Soy sauce, light
  • 2 tbsp Coconut water


  • Mix the ingredients for soaking into the brine. Wash the aubergine, cap both ends and cut across into approx. 2.5 cm wide slices. Immediately place the slices in the position and soak for 15 minutes. In the meantime, finely chop the cloves of garlic and spring onion. Stalk the peppers, wash them, cut open lengthways, unfold, core and cut across into thin threads from above. Mix the soy sauce with the coconut water.
  • Drain the brine, rinse the aubergines and dry them between fresh tea towels. Heat 6 tablespoons of the sunflower oil in the wok moderately and fry the aubergines in it until the skin shrinks a little. Remove with a slotted spoon and drain on paper towels.
  • Heat the remaining oil in the wok together with 2 tablespoons of sunflower oil and stir-fry the minced pork until it has completely changed color. Add the garlic, spring onion, eggplant and hot peppers and stir-fry for 1 minute. Turn down the heat. Deglaze with the soy sauce mixture and stir-fry well. Cook until the liquid is almost used up. Arrange on a platter and serve as a side dish.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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