Braised Eggplant

Braised Eggplant

Silky eggplant simmered in a garlicky soy-glazed broth until deeply tender.

Total 40 min Makes 4 servings Calories 190/serving

Dietary

Dairy free, Nut free, Halal

Allergens

Soy, Sesame, Shellfish

Cubed eggplant is seared until golden, then braised in a savory soy and garlic broth that reduces into a glossy glaze. The flesh turns custardy while soaking up the sauce, making this a satisfying side for rice or a light main course. Common in Chinese home cooking, it comes together quickly with pantry staples.

Ingredients

  • 2 pounds Chinese or globe eggplant, cut into 1 1/2-inch chunks
  • 3 tablespoons vegetable oil
  • 4 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 2 scallions, sliced, whites and greens separated
  • 3 tablespoons soy sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon sugar
  • 3/4 cup chicken stock
  • 1 teaspoon toasted sesame oil
  • 1 tablespoon cornstarch
  • 1 tablespoon water
  • 1/2 teaspoon red pepper flakes, optional
  • 0 salt, to taste

Method

  1. Cut the eggplant into 1 1/2-inch chunks and salt lightly; let sit 10 minutes to draw out moisture, then pat dry with paper towels.

  2. Heat the vegetable oil in a 9-inch skillet over medium-high heat. Add the eggplant in a single layer and sear, turning occasionally, until golden brown on most sides, 6 to 8 minutes.

  3. Push the eggplant to one side of the skillet, add the garlic, ginger, and scallion whites, and stir until fragrant, about 30 seconds.

  4. Stir in the soy sauce, oyster sauce, rice vinegar, sugar, and chicken stock, scraping up any browned bits from the bottom of the skillet.

  5. Bring to a simmer, cover, reduce heat to medium-low, and braise until the eggplant is very tender and translucent, 12 to 15 minutes, stirring once or twice.

  6. Whisk the cornstarch and water together in a small bowl to form a slurry.

  7. Uncover, raise heat slightly, and stir in the cornstarch slurry. Cook, stirring gently, until the sauce thickens and coats the eggplant in a glossy glaze, about 1 to 2 minutes.

  8. Remove from heat and stir in the sesame oil and red pepper flakes, if using. Season with salt to taste.

  9. Transfer to a serving dish and garnish with the scallion greens before serving.

Rate this recipe

★ 4.8 (1)

Braised Eggplant

Cubed eggplant is seared until golden, then braised in a savory soy and garlic broth that reduces into a glossy glaze. The flesh turns custardy while soaking up the sauce, making this a satisfying side for rice or a light main course. Common in Chinese home cooking, it comes together quickly with pantry staples.

40 min 4 servings 190 cal

Ingredients

  • 2 pounds Chinese or globe eggplant, cut into 1 1/2-inch chunks
  • 3 tablespoons vegetable oil
  • 4 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 2 scallions, sliced, whites and greens separated
  • 3 tablespoons soy sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon sugar
  • 3/4 cup chicken stock
  • 1 teaspoon toasted sesame oil
  • 1 tablespoon cornstarch
  • 1 tablespoon water
  • 1/2 teaspoon red pepper flakes, optional
  • 0 salt, to taste

Method

  1. 1

    Cut the eggplant into 1 1/2-inch chunks and salt lightly; let sit 10 minutes to draw out moisture, then pat dry with paper towels.

  2. 2

    Heat the vegetable oil in a 9-inch skillet over medium-high heat. Add the eggplant in a single layer and sear, turning occasionally, until golden brown on most sides, 6 to 8 minutes.

  3. 3

    Push the eggplant to one side of the skillet, add the garlic, ginger, and scallion whites, and stir until fragrant, about 30 seconds.

  4. 4

    Stir in the soy sauce, oyster sauce, rice vinegar, sugar, and chicken stock, scraping up any browned bits from the bottom of the skillet.

  5. 5

    Bring to a simmer, cover, reduce heat to medium-low, and braise until the eggplant is very tender and translucent, 12 to 15 minutes, stirring once or twice.

  6. 6

    Whisk the cornstarch and water together in a small bowl to form a slurry.

  7. 7

    Uncover, raise heat slightly, and stir in the cornstarch slurry. Cook, stirring gently, until the sauce thickens and coats the eggplant in a glossy glaze, about 1 to 2 minutes.

  8. 8

    Remove from heat and stir in the sesame oil and red pepper flakes, if using. Season with salt to taste.

  9. 9

    Transfer to a serving dish and garnish with the scallion greens before serving.