This Chinese eggplant dish is traditionally fried in oil first, which softens the skin of the eggplant. This instant pot eggplant recipe allows you to skip the part which requires you to fry it with copious amounts of oil, and simply allow you to saute it instead.
- 1 1/2 lbs Asian Eggplants
- 1/4 cup chicken stock
- 1 1/2 tbsp Chili Bean Paste
- 4 tsp sliced garlic
- 1 tsp tsp white sugar
- 1/2 tsp soy sauce
- 1 tsp cornstarch mixed with 1 tablespoon cold water
- 1 tsp sesame oil
Cut the eggplant in half and into 3 inch sections
Press sauté on your instant pot or pressure cooker, press the button another time - to switch it to the "more" mode - which will brown your eggplant. Add a light layer of vegetable oil to cover the bottom of the pot.
Let the oil heat up, once hot, add the chili bean paste for 20 seconds. Next, add the garlic and stirfry briefly until fragrant.
Add the chicken stock, sugar, and soy sauce and mix. Taste and salt if needed.
Add all the eggplants into the sauce.
Next set the instant pot to "Pressure Cooker" for 4 minutes.
Open up the pot and stir in the cornstarch mixture to thicken the sauce. Mix in the vinegar and green onions until the onions are no longer raw. Plate the eggplant and finish with sesame oil
Here’s the chili bean oil that I used specifically for this recipe