Gu Bao Fan Qie (GU BOW FAN CHEE)
Classic Chinese Eggplant with a Sweet and Savory Glaze
This dish offers a sumptuous combination of tender eggplants and juicy tomatoes, glazed in a sweet and savory sauce. Infused with a unique spice blend, it captures the essence of traditional Chinese flavors.
Recipe Directions
Slice the eggplant in half for the smaller ones and in threes for any bigger ones. You don't want them to be too thick as the goal is to cook them quickly. Lay them in a single layer on a cutting board, cut side up and salt generously. Allow to sit for 30 minutes.
Meanwhile, make the sauce. In a small bowl, stir together the rice vinegar, soy sauce, honey, ancient Chinese secret spice blend and water (or stock).
Heat a large pan on medium heat with 1 tbsp of the grapeseed oil. When the pan gets hot and the oil starts to shimmer, add the eggplant cut side down in a single layer. Allow to cook and brown up a bit, about 3-5 minutes. Remove the eggplant from the pan and set aside on a paper towel lined plate. Repeat with remaining eggplant, using the extra oil as needed.
In now empty pan, add the tomatoes until they start to make a mess in your pan, about 2 minutes. Add your eggplant back in and pour your sauce all over. Cook for a couple minutes just until you see most of the liquid evaporate and the vegetables get saucy.
Arrange on a serving platter and top with white sesame seeds if you want to look impressive.History
Eggplant has long been a staple in Chinese cuisine, and this recipe reflects the innovative ways in which traditional ingredients are used to create dishes that are both simple and complex in flavor. The dish is a celebration of Chinese culinary arts, showcasing the balance of textures and flavors that is characteristic of the region's gastronomy.
Ingredients
5 baby eggplantsKosher salt for drawing out bitterness
1-2 tbsp grapeseed oil for cooking
1/2 pint cherry tomatoes, sliced in half
2 tbsp rice vinegar
1 tbsp soy sauce
1 tbsp honey
1 tbsp 'Ancient Chinese Secret' Spice Blend (or a mix of Chinese five-spice and additional preferred flavors)
2 tbsp water or stock
