Eggplant Clay Pot Sensation

Yields 4 servings

Preparation time: 30 minutes

Recipe: San Jose Center, USA

Picture: Ohio Center, USA

Category: Entrees

Country: Aulac



Ingredients: (Pic. 1)

  • 1 large eggplant or Chinese eggplant*, washed and cut into 1-cm (½ inch) slices
  • 2 Tablespoons potato starch
  • ½ cup + 2 Tablespoons canola oil
  • 1 sweet onion (or 1 leek), finely chopped
  • ¾ cup Coco Rico coconut soda*


Seasonings: (Pic. 2)

  • 3 Tablespoons soy sauce (can use Healthy Boy Brand)*
  • 2 Tablespoons mushroom sauce*
  • ½ teaspoon mushroom seasoning*
  • ¾ cup Coco Rico coconut soda*
  • 1 teaspoon black pepper



  • ½ bunch cilantro, finely chopped
  • A few thin slices of fresh chili peppers

* Available in Asian markets  

(Pic. 1)

(Pic. 2)


  1. Coat each eggplant slice with the potato starch, and put aside.
  2. Preheat ½ cup canola oil into a non-stick skillet on medium heat. When the oil is hot, deep-fry each slice of eggplants until golden. Remove from the skillet and put onto a plate.
  3. Preheat 2 Tablespoons canola oil into a clay pot using medium heat. When the oil is hot, stir fry the chopped onion until golden and fragrant.
  4. Add in all the seasonings ingredients and bring to a boil. Then lower heat.
  5. Put in the fried eggplants and cook for 5 minutes to allow the seasonings to absorb into the fried eggplant. Turn the eggplant over and continue to simmer on low heat.
  6. When the sauce thickens, add ½ cup Coco Rico coconut soda. Cook until the sauce thickens.

{Place the eggplant clay pot sensation onto a big plate. Sprinkle the chopped cilantro and the sliced chili peppers on top. Serve with hot steamed rice.


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