Quick-Braised Eggplant with Coconut Milk and Scalli

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
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.

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

Saved locally in your browser — visible only to you.

How did you like this recipe?

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.

That's it — enjoy your meal!

Quick-Braised Eggplant with Coconut Milk and Scallions

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions