Osmanthus Blossom Eggplant is a delightful Chinese dish that captivates with its unique flavor profile and aromatic allure. Originating from the Jiangsu region, this dish blends tender eggplant with the subtle fragrance of osmanthus, a flowering plant known for its sweet, fruity aroma. The dish is enhanced with a savory sauce made from soy sauce, garlic, and ginger, creating a harmonious balance of flavors. The eggplant absorbs the rich, umami notes of the sauce while retaining its soft, velvety texture. Loved for its fragrant aroma and complex taste, Osmanthus Blossom Eggplant is a popular choice for those seeking a halal, vegetarian-friendly option in Chinese cuisine. Perfect as a side dish or a main course, it pairs beautifully with steamed rice, making it a cherished dish in many households.
Osmanthus Blossom Eggplant
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Cook Time
45 mins
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
- Eggplant – 500 Grams
- Osmanthus – 1 Tsp
- Soy Sauce – 2 Tbsp
- Garlic – 3 Clove
- Ginger – 1 Tsp
- Sugar – 1 Tbsp
- Cornstarch – 1 Tbsp
- Water – 100 Ml
- Vegetable Oil – 3 Tbsp
- Spring Onion – 2 Piece
- Salt – 1 Pinch
Nutrition
Per Serving
350 Kcal
Calories
18 Grams
Total Fat
800 Mg
Sodium
45 Grams
Total Carbohydrates
6 Grams
Dietary Fiber
8 Grams
Sugars
6 Grams
Protein
10 Mg
Vitamin C
2 Mg
Iron
Directions
Step 1
Wash and cut the eggplant into bite-sized pieces. Soak in water to prevent browning.
Step 2
Heat vegetable oil in a pan over medium heat. Add minced garlic and ginger, sauté until fragrant.
Step 3
Add the eggplant to the pan. Stir-fry for 5-7 minutes until soft and slightly golden.
Step 4
Mix soy sauce, sugar, and water in a bowl.
Step 5
Pour the mixture over the eggplant, stirring well.
Step 6
Mix cornstarch with a little water, then add to the pan to thicken the sauce. Stir constantly.
Step 7
Sprinkle osmanthus over the dish. Garnish with chopped spring onions. Serve hot.
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