Description
This Eggplant Stew is a savory and flavorful dish featuring roasted eggplants simmered with garlic, shallots, green onions, soy sauce, sugar, and black pepper. Perfectly tender and melty, it can be served as a comforting main or side dish alongside rice, quinoa, or pasta.
Ingredients
Scale
Main Ingredients
- 2 medium (750 g) eggplants
- 2 tbsp (30 ml) oil
- 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
- Prepare the eggplants: Wash and pat dry the eggplants. Cut each into 3 pieces crosswise, then cut each piece lengthwise into 6 matchsticks for even roasting.
- Coat with oil: Place the sliced eggplants in a mixing bowl, toss with 2 tablespoons of oil and a pinch of salt to ensure browning and flavor.
- Roast the eggplants: Arrange the slices on a parchment-lined baking sheet and bake at 350 °F (175°C) for 25 minutes, stirring halfway; alternatively, air-fry at 365 °F (185°C) for 10 minutes, shaking halfway through.
- Sauté aromatics: Heat 1 tablespoon of oil in a clay or regular pot over medium heat. Add the minced shallot, garlic, and green onions. Sauté for 2-3 minutes until fragrant.
- Add roasted eggplants: Add the roasted eggplants to the pot with the aromatics, stirring to combine.
- Add liquids and seasonings: Pour in the water and soy sauce, then add sugar and ground black pepper. Stir well to mix all ingredients.
- Simmer the stew: Cover the pot with a lid and let the mixture simmer on low heat for 12 minutes, stirring once halfway through, allowing the eggplants to absorb the flavors and become tender.
- Serve: Serve the eggplant stew hot with white rice, quinoa, or pasta. Store leftovers in the refrigerator for up to 3 days.
Notes
- You can use Chinese or Japanese eggplants as a delicious alternative to traditional varieties.
- Prepare the stew one day ahead as the flavors deepen and improve overnight for an even better taste.
- This recipe yields about 2 servings; consider doubling the ingredients to have leftovers for future meals.
Nutrition
- Serving Size: 1 serving
- Calories: 230 kcal
- Sugar: 10 g
- Sodium: 900 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 6 g
- Protein: 3 g
- Cholesterol: 0 mg
