Description
A flavorful and melty eggplant stew featuring roasted eggplants simmered with garlic, shallots, green onions, soy sauce, and a touch of sugar, perfect when served over rice, quinoa, or pasta.
Ingredients
Scale
Main Ingredients
- 2 medium (750 g) eggplants
- 2 tbsp (30 ml) oil
- 1 clove of garlic minced
- 1 shallot minced
- 3 tbsp chopped green onions
- 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 and pat them dry. Cut each eggplant into 3 pieces crosswise, then slice each piece lengthwise into 6 matchsticks.
- Coat with oil: Transfer the sliced eggplants to a mixing bowl, toss with 2 tablespoons of oil and a pinch of salt ensuring even coating.
- Roast the eggplants: Option 1 - Arrange the slices on a parchment-lined baking sheet and bake in a 350 °F (175°C) oven for 25 minutes, stirring once halfway. Option 2 - Preheat an air fryer to 365 °F (185°C), place eggplants in the basket, and air fry for 10 minutes, shaking once halfway.
- Sauté aromatics: Heat 1 tablespoon of oil in a clay pot or regular pot over medium heat. Add minced shallots, garlic, and green onions and sauté for 2-3 minutes while stirring regularly to release their flavors.
- Add the eggplants: Add the roasted eggplant pieces to the pot with the sautéed aromatics and stir to combine.
- Mix the sauce: Pour in 2/3 cup water and 1/4 cup soy sauce, then add 3 tablespoons sugar and 1/4 teaspoon ground black pepper. Stir well to combine all ingredients into a flavorful sauce.
- Simmer the stew: Cover the pot with a lid and let it simmer gently for 12 minutes, stirring once halfway through, allowing the eggplants to soak up the sauce and become tender and melty.
- Serve: Enjoy the eggplant stew warm over white rice, quinoa, or pasta. Store leftovers in the refrigerator for up to 3 days.
Notes
- This recipe works well with different varieties of eggplants such as Chinese and Japanese eggplants.
- For deeper flavor, prepare the stew one day ahead and refrigerate to let the eggplants soak up the sauce overnight.
- The recipe yields about 2 servings; consider doubling it to have leftovers for later meals.
Nutrition
- Serving Size: 1 serving
- Calories: 220 kcal
- Sugar: 10 g
- Sodium: 900 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 6 g
- Protein: 4 g
- Cholesterol: 0 mg
