Non-Deep-Fried Classic Cantonese Claypot Eggplant

This classic Cantonese claypot eggplant recipe uses a healthy 'non-deep-fried' method. By soaking in salted vinegar water and dusting with a thin layer of starch, the eggplant stays bright and absorbs significantly less oil. Paired with aromatic minced pork and a golden-ratio sauce, then slow-simmered in a claypot, the result is savory, tender, and incredibly appetizing with rice. Chef's tips: (1) 💡 Soaking the eggplant in salt and white vinegar is the key step to keep the skin from turning black and maintain a beautiful purple color. (2) 💡 Coating the eggplant with a thin, even layer of cornstarch effectively blocks oil absorption, resulting in a light and non-greasy texture. (3) 💡 Claypots have excellent heat retention; simmering at the end allows the flavors of all ingredients to fully meld, releasing the classic aroma of a Cantonese claypot dish.

• Time: 25 min
• Servings: 2

Source: ChefChef

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