Description
A flavorful and easy-to-make eggplant stew featuring roasted eggplants simmered with garlic, shallots, soy sauce, and a hint of sweetness. Perfect as a comforting side dish or main course, served with rice, quinoa, or pasta.
Ingredients
Scale
Eggplant and Roasting
- 2 medium (750 g) eggplants
- 2 tbsp (30 ml) oil
- Pinch of salt
Aromatics and Sauce
- 1 clove garlic, minced
- 1 shallot, minced
- 3 tbsp chopped green onions
- 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 pieces crosswise, then cut each piece lengthwise into 6 matchsticks.
- Coat with oil and salt: Transfer the sliced eggplant to a mixing bowl and toss well with 2 tablespoons of oil and a pinch of salt to evenly coat.
- Roast the eggplants: Arrange the sliced eggplants on a baking sheet lined with parchment paper and bake in a 350 °F (175°C) oven for 25 minutes, stirring once halfway through, or air fry at 365 °F (185°C) for 10 minutes, shaking the basket once halfway through.
- Saute the aromatics: Heat 1 tablespoon of oil in a pot or clay pot over medium heat. Add the minced shallots, garlic, and chopped green onions and sauté for 2-3 minutes, stirring regularly until fragrant.
- Add the roasted eggplants: Add the roasted eggplants to the pot with aromatics and stir gently to combine.
- Add liquids and seasoning: Pour in 2/3 cup water, 1/4 cup soy sauce, add 3 tablespoons sugar, and 1/4 teaspoon ground black pepper. Stir to mix all ingredients.
- Simmer the stew: Cover the pot with a lid and let the mixture simmer for 12 minutes, stirring once midway to allow the eggplants to absorb the flavors and become soft and melty.
- Serve: Serve the eggplant stew hot with white rice, quinoa, or pasta as a delicious side dish or main course.
Notes
- This recipe works well with Chinese and Japanese eggplants as alternatives to the regular variety.
- The stew tastes even better the next day after the eggplants have soaked up the flavors, so consider preparing it a day ahead.
- Doubling the recipe is recommended if you want leftovers, as the yield is about two servings.
Nutrition
- Serving Size: 1 serving
- Calories: 220 kcal
- Sugar: 10 g
- Sodium: 900 mg
- Fat: 12 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 6 g
- Protein: 4 g
- Cholesterol: 0 mg
