Din Tai Fung-Style Braised Eggplant (Simplified Home Version)
ID: 33212aba...
This is a simplified version of Din Tai Fung's classic braised eggplant, skipping the complex shaping and salting/dehydration steps. By using a high-heat steaming method, the eggplant retains its vibrant purple color and tender texture. Paired with a signature basil-infused braised sauce, it is incredibly aromatic and goes perfectly with steamed rice.
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🍳 Cooking Flow
Finely chop the garlic and white parts of the green onion, pick the Thai basil leaves, and cut the eggplant into rolling wedges. → Prepare the braised sauce (oyster sauce, soy sauce, sugar, rice wine, sesame oil, and chili sauce). → Sauté the garlic and onion until fragrant, pour in the sauce and bring to a boil. Turn off the heat, stir in the basil to infuse, remove the leaves, and pour the sauce over the eggplant. → Place the sauced eggplant into a steaming pot full of steam, cover tightly, and steam on high heat for 5 minutes (or microwave for 6 minutes at 1000W).
Cooking Steps
Brief Cooking Order
Finely chop the garlic and white parts of the green onion, pick the Thai basil leaves, and cut the eggplant into rolling wedges. → Prepare the braised sauce (oyster sauce, soy sauce, sugar, rice wine, sesame oil, and chili sauce). → Sauté the garlic and onion until fragrant, pour in the sauce and bring to a boil. Turn off the heat, stir in the basil to infuse, remove the leaves, and pour the sauce over the eggplant. → Place the sauced eggplant into a steaming pot full of steam, cover tightly, and steam on high heat for 5 minutes (or microwave for 6 minutes at 1000W).
Introduction
This is a simplified version of Din Tai Fung's classic braised eggplant, skipping the complex shaping and salting/dehydration steps. By using a high-heat steaming method, the eggplant retains its vibrant purple color and tender texture. Paired with a signature basil-infused braised sauce, it is incredibly aromatic and goes perfectly with steamed rice.
Step 1
Prepare ingredients: Wash the eggplant, pick the basil leaves, finely chop the white part of the green onion, and mince the garlic.
Step 2
Process the eggplant: Remove stems and cut into rolling wedges. This recipe offers two methods: one for high-heat steaming in a ceramic dish, and one for microwave-safe cooking.
Step 3
Prepare the braised sauce: In a bowl, combine oyster sauce, soy sauce, allulose, water (or rice wine), sesame oil, and chili sauce (adjust to taste), then stir well.
Step 4
Sauté aromatics and prepare sauce: Heat oil in a pan, sauté minced garlic and green onion until golden and fragrant. Pour in the prepared sauce, bring to a boil, then turn off the heat.
Step 5
Infuse with aromatics: After turning off the heat, quickly stir the basil leaves into the hot sauce to release their aroma, then remove the leaves (to prevent them from turning black during steaming) and set aside. Pour the sauce evenly over the eggplant wedges.
Ingredients List
Important Notes
🔥 The key to keeping the vibrant purple color is 'high heat and high steam.' The steamer must be brought to a full boil with plenty of steam (temperature above 95°C) before adding the eggplant to inhibit the browning enzymes.
💡 Using heavy, well-sealed cookware like a cast-iron pot prevents steam loss and maintains high temperatures, which is the secret to getting beautiful purple eggplant without deep-frying.
⚠️ After infusing the hot sauce with the basil, it is recommended to remove the leaves and add them back as a garnish after the eggplant is steamed, otherwise, they will turn black and shriveled, affecting the presentation.
📝 The microwave method is more convenient and faster, though the color retention is slightly inferior to steaming; some cut surfaces may turn yellowish, but it remains delicious.
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