This was a dish that I’ve come across a lot in Northern Chinese restaurants. Being Cantonese/Southern Chinese, I would usually eat century eggs in congee or with pickled garlic. So this was fun to finally recreate and my husband loved the sauce! Having it with rice is a must.

Ingredients
chinese eggplant 茄子
hot green pepper 青辣椒
century egg 皮蛋
garlic 蒜頭
salt 鹽
dark soy sauce 老抽
black vinegar 鎮江香醋
oyster sauce 蠔油
sugar 白糖

Directions

1. Slice eggplant and peppers in half length-wise. Peel century eggs and mince garlic. 將茄子和辣椒縱向切成兩半。剝去皮蛋殼，將蒜頭切碎。
2. Fry the eggplant in oil, then do the same for the peppers until completely cooked through. Add in the seasoning and garlic. 先用油煎茄子，再用同樣的方法煎辣椒，直到完全熟透。加入調味料和蒜頭。
3. In a bowl – put the century eggs, cooked eggplant and peppers. With your hands, shred the eggplant and peppers into strands. Mash everything together until combined. 將皮蛋、煮熟的茄子和辣椒放入碗中。用手將茄子和辣椒撕成細條。將所有材料混合均勻。

Notes

• The kind of eggplant should be long and skinny
• Use any kind of green pepper according to how mild or spicy you want it to taste
• Adding sesame seeds for garnish is optional

Honestly, I’ve never been too fond of eggplants until the past two years or so. Mainly because my mom always orders it during dimsum and now I’ve just acquired the taste 😅