Description
A flavorful and melty eggplant stew featuring roasted eggplants simmered with garlic, shallots, green onions, soy sauce, and a hint of sweetness. Perfect as a comforting main or side dish served with rice, quinoa, or pasta.
Ingredients
Scale
Vegetables
- 2 medium (750 g) eggplants
- 1 clove of garlic minced
- 1 shallot minced
- 3 tbsp chopped green onions
Seasonings and Liquids
- 2 tbsp (30 ml) oil
- 2/3 cup (160 ml) water
- 1/4 cup (60 ml) soy sauce
- 3 tbsp (37 g) sugar
- 1/4 tsp ground black pepper
- Pinch of salt
Instructions
- Prepare the eggplants: Wash the eggplants thoroughly and pat them dry. Cut each eggplant into 3 pieces crosswise, then slice each piece lengthwise into 6 matchsticks.
- Coat with oil and salt: Transfer the sliced eggplants to a mixing bowl, add 2 tablespoons of oil and a pinch of salt, and toss to coat evenly.
- Roast the eggplants: Choose your preferred method:
- Oven: Arrange the eggplants on a parchment-lined baking sheet and bake in a preheated 350 °F (175°C) oven for 25 minutes, stirring once halfway through.
- Air fryer: Place the eggplants in the air fryer basket and air fry at 365 °F (185°C) for 10 minutes, shaking the basket once halfway through cooking.
- Sauté the aromatics: Heat 1 tablespoon of oil in a pot or clay pot over medium heat. Add the minced shallots, garlic, and green onions, then sauté for 2-3 minutes until fragrant, stirring regularly.
- Add the roasted eggplants: Add the roasted eggplants to the pot with the aromatics and stir to combine.
- Add liquids and seasoning: Pour in 2/3 cup water and 1/4 cup soy sauce. Add 3 tablespoons sugar and 1/4 teaspoon ground black pepper, stirring to combine.
- Simmer the stew: Cover the pot with a lid and let the stew simmer gently for 12 minutes, stirring once halfway through to allow the eggplants to absorb the sauce and become tender.
- Serve: Serve the eggplant stew hot alongside white rice, quinoa, or pasta for a satisfying meal. Store leftovers in the refrigerator for up to 3 days.
Notes
- This recipe works well with different eggplant varieties, such as Chinese or Japanese eggplants, for varied flavors and textures.
- For enhanced flavor, prepare the stew one day ahead to allow the eggplants to soak up the sauce better.
- The recipe yields about two servings, so consider doubling the ingredients if you want leftovers or more portions.
Nutrition
- Serving Size: 1 serving
- Calories: 210 kcal
- Sugar: 10 g
- Sodium: 700 mg
- Fat: 9 g
- Saturated Fat: 1.2 g
- Unsaturated Fat: 7.2 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 7 g
- Protein: 3 g
- Cholesterol: 0 mg
