Red-Cooked Eggplant (Hongshao Qiezi)

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“This is another one of those recipe's that incredibly intrigue me and I'm dying to try. It's a take on Shanghai dish that has been re-vamped. Placing it here for safe-keeping. Source: Saveur magazine”
1hr 5mins

Ingredients Nutrition


  1. Submerge eggplant in a bowl filled with ice water for 5 minutes.
  2. Meanwhile, heat oil in a 14" flat-bottomed wok over medium-high heat.
  3. Drain eggplant, dry thoroughly with paper towels, and add all to the oil. Cook until just soft and golden, about 3 minutes.
  4. Using a slotted spoon, transfer eggplant to a bowl, cover with boiling water, and let sit for 3 minutes. Drain; dry with paper towels.
  5. Discard all but ¼ cup oil in wok; return to medium heat.
  6. Add sugar; stir until sugar dissolves and mixture looks like separated peanut butter.
  7. Add 1 tablespoons chili paste, tomato paste, bay leaf, and anchovy; cook for 1 minute.
  8. Add sachet of spices, stock, 1 teaspoons peppercorns, dark soy sauce, fennel seeds, and chiles; boil.
  9. Cook until reduced by half, about 15 minutes; discard bouquet garni.
  10. Add remaining chili paste, wine, fish sauce, and garlic; cook for 1 minute.
  11. Add eggplant; fold into sauce.
  12. Transfer to a plate; garnish with remaining peppercorns, dill, chives, and chili oil.

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