Braised Eggplant With Garlic Sauce Recipe

Name: Braised Eggplant With Garlic Sauce Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 x Asian eggplants - (abt 1 1/4 lbs) (or possibly 1 regular eggplant); 2 tsp salt; 1/4 c. chicken broth; 2 Tbsp. soy sauce; 1 Tbsp. dry sherry or possibly Chinese rice wine; 1 Tbsp. balsamic vinegar (or possibly dark Chinese rice vinegar); 2 tsp sesame oil; 2 tsp hoisin sauce; 2 tsp ckili paste; 2 Tbsp. vegetable oil; 1/4 lb coarsely-minced boneless pork; 1 Tbsp. chopped garlic; 1 tsp chopped ginger; 2 x green onions, including tops thinly sliced; 2 Tbsp. coarsely-minced water chestnuts; 2 tsp cornstarch dissolved in; 4 tsp water Slivered green onions, including top for garnish

Servings: persons

4 x Asian eggplants - (abt 1 1/4 lbs) (or possibly 1 regular eggplant)
2 tsp salt
1/4 c. chicken broth
2 Tbsp. soy sauce
1 Tbsp. dry sherry or possibly Chinese rice wine
1 Tbsp. balsamic vinegar (or possibly dark Chinese rice vinegar)
2 tsp sesame oil
2 tsp hoisin sauce
2 tsp ckili paste
2 Tbsp. vegetable oil
1/4 lb coarsely-minced boneless pork
1 Tbsp. chopped garlic
1 tsp chopped ginger
2 x green onions, including tops thinly sliced
2 Tbsp. coarsely-minced water chestnuts
2 tsp cornstarch dissolved in
4 tsp water Slivered green onions, including top for garnish

1
Peel egg plant and cut it into 1/2-inch cubes.
2
Place it in a medium bowl, sprinkle with salt, and toss gently to mix.
3
Set aside for 30 min.
4
Combine the sauce ingredients in a medium bowl.
5
Drain and rinse the eggplant and squeeze it dry.
6
Place a wok or possibly wide frying pan over high heat till warm.
7
Add in the vegetable oil, swirling to coat the sides.
8
Add in the pork and cook till browned and crumbly, about 1 1/2 min.
9
Add in the garlic and ginger and cook, stirring, till fragrant, about 10 seconds.
10
Add in the eggplant, green onions, and water chestnuts; mix well.
11
Add in the sauce.
12
Reduce the heat to medium, cover the pan and braise till the eggplant is tender and the liquid is slightly reduced, about 10 min.
13
Add in the cornstarch solution and cook, stirring, till the sauce boils and thickens.
14
Garnish with slivered green onions.
15
This recipe yields 4 servings.
16
Tip: Asian eggplant has a tender skin that does not require peeling.
17
Do so only if you want the color of the dish to be light rather than tinged with purple.
18
Comments: Here's a chance to practice your skill with a cleaver.
19
Although you can make this garlicky dish from Sichuan with grnd pork, I prefer minced pork for its more pleasing texture contrast to the creamy eggplant.
20
Still, if you want to use your food processor, by all means do so.

263

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 4 x Asian eggplants - (abt 1 1/4 lbs) (or possibly 1 regular eggplant), 2 tsp salt, 1/4 c. chicken broth, 2 Tbsp. soy sauce, and more.

Yes, Braised Eggplant With Garlic Sauce Recipe falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!