Garlic Braised Eggplant

A well-loved dish from North China. Soft and tender eggplant pieces packed with umami and full of garlic fragrance. Like many North Chinese dishes, it’s a prime example of how the most simple ingredients can transform into something amazing in the right hands.

Eggplant is not an easy plant to prepare. Bland and somewhat ‘slimy’ on it’s own, it needs a good amount of seasoning to flavour it fully, and oil to tenderise it. This dish can easily burn, practise is required to control heat and timing. Don’t worry if you don’t get it perfect the first time.

This recipe is from my mother, although I can’t make it as good as her, I think it’s good enough to share!


Since ingredients are simple, more care is needed in choosing and preparing ingredients. Choose eggplants that are smooth, shiny, long and slender. Cut them to bite sized so each piece can be fully infused with fragrance. I realised the thicker the eggplant, the larger the seeds. Crush the garlic first to release a stronger flavour. Use a neutral flavoured oil with quality soy sauce. A good soy sauce should only have 4 ingredients: soybeans, wheat, salt and water.


  • 2 medium sized eggplant, chopped into bite sized pieces
  • 4 cloves garlic, crushed and roughly chopped
  • 1.5 tbsp oil (to use less oil, refer to notes)
  • 1 tbsp soy sauce

1. Heat oil in a wok over medium heat. Add garlic, fry till fragrant and lightly browned. Take note not to burn it.
2. Add eggplant and soy sauce. Flip and stir for 10 seconds till eggplant is evenly coated with oil.
3. Lower the heat and cover the wok, letting eggplant simmer for 20 seconds. Then remove the cover and stir contents for 5 seconds. This is to prevent burning during braising. Repeat this step 4 more times. Keep an eye on the liquid level, take care not to burn it.
4. When most liquid is absorbed and eggplant is soft, turn off the heat and serve.


1. To use less oil, replace 0.5 tbsp oil with 1/4 cup of stock. Mix the soy sauce and stock together then add at step 2. You can use even less oil with a non stick pan. Usually less oil can lighten the taste a lot, so you may need to find other ways to compensate.
2. If your eggplant is starting to stick to your pan, stir it quickly or add stock/water one tbsp at a time. Do not add too much water as it will dilute the flavours.
3. Garlic can’t be replaced in this dish without changing the flavour. If you cannot take garlic, replace it with 1 tbsp sugar and 1.5 tbsp Chinese vinegar. Sweet and sour eggplant (糖醋茄子) is also a classic Northern dish that is incredibly delicious.


To complete this Northern Chinese style meal, I had it with a type bread called wo wo tou. It’s a steamed corn bread with a hole in the middle that you can stuff with savoury foods. Perfect way to soak up the extra sauce.DSC02353

Garlic Tempeh Crumbles

Sure we don’t have a good affordable selection of vegan dairy or mock meat products in Singapore – but we have a protein that’s very amazing but often under appreciated and still rather unknown globally. Tempeh made fresh locally, the traditional Indonesian way of fermentation in a simpoh air leaf resulting in a soft white coat – so freshly fermented that it is still warm when you put your hand into the basket at our pasars (markets) in the morning. More digestible, more protein and fiber than tofu, all at 65 cents for a pack weighing roughly 80g. Note that it’s perfectly normal for traditional tempeh to have slight mold at the edges; simply pinch them off before cooking. Finish them asap as they will continue to ferment even in the fridge. Or you can heat them after buying if you plan to make them last longer.


As versatile as tofu, yet many eateries here sell the most unexciting version – merely deep fried with little seasoning. This simple recipe just needs mainly garlic and tempeh bits. Other than having an earthy tang on its own, tempeh absorbs and magnifies flavours of other ingredients. Those who don’t take garlic can still make it delicious with any taste – giving ingredient like spices and mushrooms.


Traditionally tempeh is cooked as slices but I think crumbling them gives more surface area to absorb more flavours. Good on its own or topped on anything from breads to rice. I made this recipe saltier to use as topping, hence reduce salt if having as a dish.


Garlic Tempeh Crumbles

You’ll need:

roughly 80g tempeh crumbled into bits .
2 cloves chopped garlic .
1 tbsp of any vegetable cooking oil .
½ tsp salt, or to taste .
Ground black pepper, to taste .

Sauté garlic with oil in a pan over medium heat. Once you smell the garlicky aroma, add tempeh and salt (any longer may burn the garlic). Continue stirring until tempeh turns golden brown. Transfer to a plate, taste and season with more salt and pepper if preferred before serving.

Topped it on oats cooked in mushroom broth for a savoury breakfast! With celery stalks for a refreshing crunch in between the garlic and black pepper.

Here’s an idea for a non – garlic version – simply replace garlic with with 3 sliced white button mushrooms and half a lemongrass stalk. Equally good or even better with the juicy mushrooms!