Description
This flavorful eggplant stew features roasted eggplants simmered in a savory sauce with garlic, shallots, green onions, soy sauce, and a touch of sugar and pepper. Perfect served over rice, quinoa, or pasta, this dish is simple to prepare and packs a rich, melty texture with a subtle charred flavor from roasting.
Ingredients
Scale
Vegetables
- 2 medium (750 g) eggplants
- 1 clove garlic, minced
- 1 shallot, minced
- 3 tbsp chopped green onions
Seasonings & 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
Instructions
- Slice the eggplants: Wash the eggplants and pat them dry. Cut each eggplant into 3 crosswise pieces, then cut each piece lengthwise into 6 matchsticks.
- Coat the eggplants with oil: Place the sliced eggplants in a mixing bowl and toss with 2 tablespoons of oil and a pinch of salt to coat evenly.
- Roast the eggplants: Arrange the eggplants on a baking sheet lined with parchment paper and bake in a 350 °F (175 °C) oven for 25 minutes, stirring halfway through. Alternatively, air fry at 365 °F (185 °C) for 10 minutes, shaking the basket halfway through.
- Sauté the aromatics: Heat 1 tablespoon of oil in a clay pot or regular pot. Add the minced shallots, garlic, and green onions, and sauté for 2-3 minutes while stirring continuously.
- Add the roasted eggplants: Transfer the roasted eggplants into the pot with the aromatics.
- Add liquids and seasonings: Pour in 2/3 cup water and 1/4 cup soy sauce. Stir in 3 tablespoons sugar and 1/4 teaspoon ground black pepper.
- Simmer the stew: Cover the pot and let the mixture simmer for 12 minutes, stirring once halfway through, allowing the eggplants to absorb the sauce and become tender.
- Serve: Enjoy the eggplant stew hot, accompanied by white rice, quinoa, or pasta. Store leftovers in the refrigerator for up to 3 days.
Notes
- You can use Chinese or Japanese eggplants instead of regular varieties for a slightly different texture and flavor.
- Prepare the stew a day ahead to allow flavors to develop and deepen; it tastes even better the next day.
- This recipe yields two servings, but doubling it is recommended to have leftovers for easy meals.
Nutrition
- Serving Size: 1 serving
- Calories: 220 kcal
- Sugar: 10 g
- Sodium: 600 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 6 g
- Protein: 4 g
- Cholesterol: 0 mg
