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Eggplant Casserole


1. 4 oz. pork(or chicken, thinly sliced; 110g)

2. 1 oz. Chinese salted fish (can be substituted with 2-4 anchovy fillets)

3. 1 1/2 pounds eggplant (cut into 2*1*1 inches pieces)

4. 2 cups canola oil for frying

5. 3 slices ginger (minced)

6. 4 cloves garlic (smashed and chopped)

7. 2 scallions green parts and white parts separated and chopped

make the sauce mix:

8. 1/2 teaspoon sugar

9. 1 teaspoon dark soy sauce

10. 1 tablespoon teaspoons light soy sauce

11. 2 tablespoon water

Make cornstarch water:

12. 1/2 tablespoons cornstarch (combine with 1/2 tablespoon water)


1. Soak the eggplants in cold water for 10 minutes before frying so it will soak too much oil.

2. Heat 1 1/2 cups canola oil in a small pot (the oil should be about 3/4-inch deep) over medium heat. To test the oil temperature, stick a bamboo or wooden chopstick in the oil. If you see a good deal of bubbles forming around the chopstick, the oil is ready for frying. Fry the eggplant in batches, cooking each batch for about 2 minutes. Drain on paper towels and set aside.

3. Heat 1 tablespoon oil in your wok over medium heat. Add salted fish, pork. Stir-fry until the meat is cooked through.

3. Turn the heat to high. Add eggplants for 30 seconds. Add sauce mix for 30 more minutes. Add cornstarch water. Make sure everything combined well. Serve.

Recipe by: Judy (the Woks of life) and Ma Xiaohua (Youtube)

Adapted by: Brin Xu

Photography: Yancy