Other Hakka Recipe

Hakka Style Eggplant

Course Main Course
Cuisine Local
Servings 10 portions


  • Fry Pan


  • 10 oz Eggplant Peeled & Medium Cubed
  • 4 tbsp Vegetable Oil
  • 1 tsp Chief Salt
  • 1/2 tsp Chief Black Pepper
  • 1 tbsp Chief Brand Hakka Spice Blend
  • 1/4 cup Corn Starch
  • 2 Onions (chopped)
  • 5 Cloves Garlic (sliced thinly)
  • 1 Green Sweet Pepper (chopped)
  • 1/2 cup Chopped Chives
  • 3/4 cup Water
  • 3 tbsp Soy Sauce
  • 1 Tbsp Ketchup
  • Vegetable Oil as needed


  • Peel egg plant and cut into medium sized chunks.
  • Place in a bowl and set aside.
  • Mix vegetable oil with salt, pepper and Hakka Spice blend then pour atop egg plant cubesand toss to season. Add the cornstarch and toss to coat liberally.
  • Place vegetable oil to heat in a shallow pan.
  • Fry eggplant cubes in hot oil until crispy and cooked through.
  • Heat 3 Tbsp oil in a frying pan. Sauté the onions, garlic and sweet peppers for 1 minute untilfragrant then add in the water, soy sauce and tomato ketchup in the pan. Mix the sauce andbring it to simmer.
  • Once the gravy thickens, add in the fried eggplant and chives and toss for 20 seconds then take the pan off flame. Chief Brand Hakka Eggplant is ready to eat.
  • Serve it hot withsteamed rice or have it on its own.
    Serve it hot withsteamed rice or have it on its own.