Hakka Eggplant with Mint

Source: Melissas.com


  • 1/4 cup chicken broth
  • 2 tablespoons oyster sauce
  • 1/2 teaspoon sesame oil
  • 1/4 cup mint leaves lightly packed
  • 3/4 pound eggplant
  • cooking oil for deep frying
  • 6 cloves garlic
  • 2 teaspoons cooking oil
  • 1 jalapeno chile seeded and thinly sliced
  • 1/2 small onion cut into 1/2 inch cubes
  • 1 small bell pepper cut into 1 inch pieces
  • 1/3 cup (thai, if possible) basil leaves lightly packed


Combine the sauce ingredients in a bowl. Wash mint leaves and dry thoroughly. Slice the eggplants into rounds.


  1. In a wok or 2-quart pan, heat oil for deep-frying to 375° F. Deep fry the eggplants and garlic until golden brown, about 2 minutes. Lift out with a slotted spoon and drain well on paper towels.

  2. Place a wok over high heat until hot. Add 2 teaspoons of oil, swirling to coat the sides. Add the jalapeno, onion, and bell pepper; cook, stirring, until fragrant, about 30 seconds. Add eggplants, garlic, basil, mint, and sauce. Reduce heat to medium and cook until eggplants are tender, 5-6 minutes.

Extra Tip

Kate (an intern at the original source) recommends serving this with pork belly: and rice.

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