Braised Eggplant with Broad Bean Paste

Why people make this dish

Eggplant comes in round chubby shapes and long slender ones, in purple, green, white and near-black. In the Chinese food tradition it is regarded as sweet in flavor and cooling in nature, valued for clearing heat and supporting circulation. This bean-paste braised version is full of flavor and a favorite for coaxing the appetite back when nothing else appeals.

Who it suits / who should be cautious

• Anyone who wants a savory, appetizing vegetable side dish.
• Traditionally associated with comfort for those prone to heat-related complaints such as bleeding hemorrhoids.
• Eggplant soaks up oil readily — older adults are better off with steamed or cold-dressed eggplant; an occasional braised serving without deep oil-blanching is fine.

Why these ingredients (the food-therapy logic)

• Eggplant (qie zi): traditionally seen as cooling and supportive of circulation; modern study notes it carries vitamin E and P and is associated with vascular wellness.
• Broad bean paste (dou ban jiang): brings deep savory aroma; choose the non-spicy kind for a gentler dish.

Ingredients (2 servings)

Ingredient	Amount	Notes
Eggplant	2	Washed and cut into chunks
Broad bean paste (non-spicy)	~2 tsp to fry	Bro Niu prefers an organic one
Soy sauce	to taste
Sugar	to taste
Cooking oil	~2 tbsp
Shaoxing wine	a splash	Optional

Method

1. Wash the eggplant and cut into chunks.
2. Heat about 2 tbsp of oil, add 2 tsp of the (non-spicy) bean paste and fry until fragrant.
3. Add the eggplant, splash in a little wine, then add water and seasoning.
4. Cook about 10 minutes until the sauce has reduced and the eggplant is tender.

Bro Niu’s tips

Long slender eggplants come with pointed or rounded tails — the pointed-tail ones tend to have finer, more tender flesh. To keep it light, skip the oil-blanching step that restaurants use for color and braise simply at home.

Community questions answered (selected)

• Q (JC): I have high blood pressure and high uric acid. The braised eggplant is delicious but I’m afraid to eat it. I rarely cook and usually eat out — can you teach me something simple? Bro Niu: Eggplant is helpful for keeping uric acid in check, so it can be eaten often. Cold-dressed eggplant is easy: wash it, cut into 2 cm strips, steam until done, let cool, then pour over a dressing. The key for high uric acid is to go easy on organ meats, seafood, shellfish and beans.

• Q (agape): Eggplant absorbs so much oil — it’s least suitable for the elderly. Steaming is better. Bro Niu: Eggplant is indeed very oil-absorbing; restaurants oil-blanch it to keep the color pretty. At home, cold-dressing and steaming are the most wholesome. An occasional braised serving is fine if you don’t oil-blanch it.

• Q (reader): How many minutes does eggplant need to steam until cooked? Bro Niu: It depends how thick you cut it — fine strips are about 7 minutes.

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Published August 8, 2010 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 2 min read.