Braised Eggplant (红烧茄子)

Braised Eggplant is a savory dish that highlights the tender texture and mild taste of eggplant. The recipe involves slow cooking to infuse the eggplant with a flavorful sauce made from soy sauce, garlic, and ginger. This dish is rich in umami and is ideal for those looking to incorporate more plant-based meals. It pairs beautifully with steamed rice for a complete meal that is both comforting and delicious, making it a desirable option for vegetarians and anyone seeking a flavorful culinary experience.

Ingredients

• 2 medium eggplants, cut into cubes
• 1/4 cup soy sauce
• 2 cloves garlic, minced
• 1 tbsp ginger, grated
• 1/4 cup vegetable broth
• 1 tbsp sesame oil
• 1 tbsp cornstarch
• 2 tbsp water
• 1 tbsp brown sugar
• 1/4 tsp red pepper flakes
• 1 tbsp vegetable oil
• 1 tbsp green onions, chopped
• 1 tbsp sesame seeds, for garnish

Instructions

1. Mix soy sauce, garlic, ginger, vegetable broth, sesame oil, brown sugar, and red pepper flakes in a small bowl.
2. Combine cornstarch and water in another bowl to make a slurry.
3. Heat vegetable oil in a large skillet over medium heat.
4. Add eggplant and cook until browned, about 5 minutes, stirring occasionally.
5. Pour the soy sauce mixture over the eggplant and stir to coat evenly.
6. Cover the skillet and simmer for 15-20 minutes until the eggplant is tender.
7. Stir in the cornstarch slurry and cook until the sauce thickens, about 2 minutes.
8. Garnish with chopped green onions and sesame seeds before serving.

Keywords: Ginger, Red Pepper, Vegetable Oil, Sesame Seeds, Vegan, Chinese

Spice Rack: Soy Sauce, Garlic, Ginger, Red Pepper Flakes, Green Onions

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