Hakka Eggplant
User Reviews
5.0
9 reviews
Excellent
Hakka Eggplant
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Hakka eggplant is a gorgeously flavored Taiwanese stir-fry with fresh basil and a sweet-salty hoisin sauce.
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Ingredients
For the hakka sauce
- 1/2 cup hoisin sauce
- 1/2 cup low-sodium soy sauce
- 3 tablespoons Shaoxing cooking wine (or substitute dry sherry or dry white wine)
- 1 teaspoon black Chinkiang vinegar
- 1 teaspoon thick soy sauce
- 1 teaspoon granulated sugar
- 1 tablespoon cornstarch
- 2 tablespoons cold water
For the eggplant
- 3 pounds medium Japanese eggplant (9 or 10 eggplants)
- 1/2 cup extra-virgin olive oil
- 1 1/2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1/2 cup water
- 1 1/2 teaspoons red pepper flakes (use less if you are not a big spice fan)
- 1 cup fresh Thai basil leaves (about 1/2 bunch) or regular basil
Instructions
Make the hakka sauce
- In a medium saucepan over medium-high heat, whisk together the hoisin sauce, low sodium soy sauce, Shaoxing wine, black vinegar, thick soy sauce, and sugar and bring to a boil.
- In a small bowl, whisk together the cornstarch and cold water until smooth to make a slurry. Whisk the slurry into the saucepan.
- Simmer, while whisking, until the sauce is shiny and coats the back of a spoon, 1 to 2 minutes. Remove from the heat. The hakka sauce can be made up to 1 week in advance and stored in an airtight container in the refrigerator.
Make the eggplant
- Preheat the oven to 350°F (177°C). Place a rack in the center of the oven.
- With a sharp knife, remove the stem from each eggplant and split the eggplant top to tail into two long pieces. Place the flat sides down on a cutting board and cut each piece into 1-inch (25-mm) chunks. Do the same to the rest of the eggplant. Place all the eggplant in a large bowl.
- In a small bowl, whisk together the olive oil, salt, black pepper, and water. Pour the mixture over the eggplant and toss well with your hands.
- Move the eggplant to a large baking dish or a rimmed baking sheet (pouring any remaining liquid over the eggplant) and bake until the eggplant is soft and can be pricked easily with a fork, 20 to 30 minutes.☞ TESTER TIP: If it’s too crowded to fit all of the eggplant in a single baking dish or baking sheet, go ahead and divvy the eggplant and sauce between two dishes or baking sheets.
- Place a wok or large, heavy, flat bottomed skillet over high heat. Add the eggplant (no need to add oil) directly to the wok and stir for 1 minute. Add the red pepper flakes and enough Hakka sauce to coat the eggplant. You may not need all of the sauce.
- Toss and cook until the eggplant is well coated with sauce, 3 to 4 minutes. Add the basil and give the whole thing a good toss.
- Place in a large bowl and serve family-style.
Nutrition Information
Show Details
Serving
1portion
Calories
300kcal
(15%)
Carbohydrates
28g
(9%)
Protein
5g
(10%)
Fat
19g
(29%)
Saturated Fat
3g
(15%)
Monounsaturated Fat
13g
Cholesterol
1mg
(0%)
Sodium
1769mg
(74%)
Fiber
8g
(32%)
Sugar
16g
(32%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 300 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 300kcal | 15% |
| Carbohydrates | 28g | 9% |
| Protein | 5g | 10% |
| Fat | 19g | 29% |
| Saturated Fat | 3g | 15% |
| Monounsaturated Fat | 13g | 65% |
| Cholesterol | 1mg | 0% |
| Sodium | 1769mg | 74% |
| Fiber | 8g | 32% |
| Sugar | 16g | 32% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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