Chinese Eggplant with Garlic and Fried Shallots

Hsiao-Ching Chou
Hsiao-Ching Chou
July 1, 2022
Eggplant can can be a sponge for oil and become too mushy in some preparations. But you won’t have that issue with the Anova Precision Oven because the oven’s sous vide mode will help to perfectly cook the eggplant and maintain its structure. No more unintentional mush!
Prep Time
Cook Time
Chinese Eggplant with Garlic and Fried Shallots
5 (2)
1 lb
Chinese eggplant
½ tsp
kosher salt
green onion, finely chopped, plus more for garnish (optional)
2 Tbsp
soy sauce
1.5 Tbsp
1 tsp
Chinese chili sauce
1 tsp
sesame oil
1 tsp
black bean garlic sauce
½ tsp
grated fresh ginger
1 large clove
garlic, minced
2 Tbsp
Asian-style fried shallots

1. Preheat

Sous Vide Mode: On
Steam: 100%
Temp: 196°F
Heat: Rear

2. Cut Eggplant

Roll cut the eggplant so that the pieces aren’t all the same dimensions but are approximately the same thickness. Place the pieces in a 2-quart baking dish. Sprinkle on the salt. Set aside.
Cut Eggplant

3. Make Sauce

Combine the green onion, soy sauce, water, chili sauce, sesame oil, black bean garlic sauce, ginger, and garlic in a small bowl.
Make Sauce

4. Add Sauce

Drizzle the sauce over the eggplant and stir to combine.
Add Sauce

5. Insert Probe

Use the probe to skewer several of the largest pieces of eggplant, making sure that the tip of the probe is in the center of a large piece of eggplant. Place in the middle of the baking dish.
Insert Probe

6. Cook

Place the baking dish in the oven and connect the probe. Be careful because the oven will be hot and steamy. Cook until the probe reaches its target temperature, about 40 minutes.
Sous Vide Mode: On
Steam: 100%
Temp: 200°F
Heat: Rear
196°F Probe Target

7. Serve

Stir in the fried shallots and arrange on a plate to serve. If you’d like, you can garnish with some slivers of green onion. This dish is great as part of a multi-dish meal with steamed rice.
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