Oriental Braised Eggplant (Aubergine) Recipe

Name: Oriental Braised Eggplant (Aubergine)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 lbs eggplants; 1 teaspoon salt; 1 1/2 teaspoons chili paste; 1 1/2 tablespoons garlic, minced; 1 1/2 tablespoons fresh ginger, minced; 1 1/2 cups chicken broth (vegetable broth can be substituted); 2 1/2 tablespoons soy sauce; 1 1/2 tablespoons rice wine or 1 1/2 tablespoons sake; 1 tablespoon chinese black vinegar or 1 tablespoon Worcestershire sauce; 1 tablespoon sugar; 1 teaspoon cornstarch; 1 tablespoon canola oil; 2 cups red onions, cut into 1/2-inch dice; 1 medium red pepper, cored, peeled, seeded and cut into 1/2-inch dice; 2 tablespoons scallions, green parts, minced

Servings: persons

1 1/2 lbs eggplants
1 teaspoon salt
1 1/2 teaspoons chili paste
1 1/2 tablespoons garlic, minced
1 1/2 tablespoons fresh ginger, minced
1 1/2 cups chicken broth (vegetable broth can be substituted)
2 1/2 tablespoons soy sauce
1 1/2 tablespoons rice wine or 1 1/2 tablespoons sake
1 tablespoon chinese black vinegar or 1 tablespoon Worcestershire sauce
1 tablespoon sugar
1 teaspoon cornstarch
1 tablespoon canola oil
2 cups red onions, cut into 1/2-inch dice
1 medium red pepper, cored, peeled, seeded and cut into 1/2-inch dice
2 tablespoons scallions, green parts, minced

1
Trim the ends of the eggplant and cut lengthwise into 1/2-inch thick slices.
2
Arrange eggplant slices on a cookie sheet lined with paper towels and sprinkle both sides with salt.
3
Let them sit 1 hour, then pat them dry and cut into 1 1/2-inch-long pieces.
4
Heat a large flame-proof casserole or Dutch oven and add the oil and heat until hot.
5
Add the chile paste and stir-fry for 5 seconds over high heat, then add the other seasonings and stir-fry until fragrant.
6
Add the red onions and saute about 1 1/2 minutes, then add the red pepper and saute another minute.
7
Add the eggplant and stir-fry for 2 to 3 minutes.
8
Add the braising liquid (broth, soy sauce,rice wine and vinegar), cover, and heat until boiling.
9
Reduce the heat to medium, cover, and cook about 12 to 14 minutes, or until the eggplant is tender.
10
Uncover, increase the heat to high, and cook until the sauce is reduced to a glaze. Transfer to a serving platter and sprinkle with the scallion greens.

339

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 15 ingredients. The key ingredients include: 1 1/2 lbs eggplants, 1 teaspoon salt, 1 1/2 teaspoons chili paste, 1 1/2 tablespoons garlic, minced, and more.

Yes, Oriental Braised Eggplant (Aubergine) 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.

Oriental Braised Eggplant (Aubergine)

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