Quick-Braised Eggplant with Coconut Milk and Scallions Recipe

Name: Quick-Braised Eggplant with Coconut Milk and Scallions
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup canola oil; 1 medium onion, quartered lengthwise and thinly sliced crosswise; 2 teaspoons minced garlic; 1 1/4 pounds Asian or Italian eggplants (about 4), cut into 3-by-1/2-inch pieces; 1/4 cup Chinese cooking wine, sake or water; 1/2 cup Vietnamese Stir-fry Sauce; 1/2 cup plus 2 tablespoons water; 1/4 cup unsweetened coconut milk, stirred just before using; 2 teaspoons Asian chili paste; 4 large scallions, white and tender green parts only, cut into 3/4-inch lengths

Servings: persons

1/4 cup canola oil
1 medium onion, quartered lengthwise and thinly sliced crosswise
2 teaspoons minced garlic
1 1/4 pounds Asian or Italian eggplants (about 4), cut into 3-by-1/2-inch pieces
1/4 cup Chinese cooking wine, sake or water
1/2 cup Vietnamese Stir-fry Sauce
1/2 cup plus 2 tablespoons water
1/4 cup unsweetened coconut milk, stirred just before using
2 teaspoons Asian chili paste
4 large scallions, white and tender green parts only, cut into 3/4-inch lengths

1
Heat the canola oil in a large skillet or a wok until small puffs of smoke begin to appear.
2
Add the onion and garlic and stir-fry over high heat until the onion is just crisp-tender, about 1 minute.
3
Add the eggplant and stir-fry until browned in spots and just tender, about 5 minutes.
4
Add the Chinese cooking wine and cook until nearly evaporated, about 1 minute.
5
Add the Vietnamese Stir-fry Sauce, water, coconut milk and chili paste.
6
Cook over high heat, stirring occasionally, until the eggplant is very tender and the sauce is slightly reduced, about 5 minutes longer.
7
Add the scallions and cook for 30 seconds.
8
Serve the eggplant hot.

189

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 10 ingredients. The key ingredients include: 1/4 cup canola oil, 1 medium onion, quartered lengthwise and thinly sliced crosswise, 2 teaspoons minced garlic, 1 1/4 pounds Asian or Italian eggplants (about 4), cut into 3-by-1/2-inch pieces, and more.

Yes, Quick-Braised Eggplant with Coconut Milk and Scallions 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.

Quick-Braised Eggplant with Coconut Milk and Scallions

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