Description
This Eggplant Stew is a flavorful and comforting dish featuring tender roasted eggplants simmered with garlic, shallots, green onions, soy sauce, and a touch of sweetness. Perfect served with rice, quinoa, or pasta, this stew offers a melty texture and a subtle charred flavor from roasting the eggplants.
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 eggplant into 3 crosswise pieces, then slice each piece lengthwise into 6 matchsticks.
- Coat with oil and season. Place the sliced eggplants in a mixing bowl, toss with oil and a pinch of salt until evenly coated.
- Roast the eggplants. Choose your preferred method: Oven: Spread eggplants on a parchment-lined baking sheet and bake at 350 °F (175 °C) for 25 minutes, stirring halfway through. Air Fryer: Place eggplants in a preheated air fryer at 365 °F (185 °C) and cook for 10 minutes, shaking the basket once halfway.
- Sauté aromatics. Heat 1 tablespoon of oil in a pot or clay pot over medium heat. Add minced shallots, garlic, and green onions and sauté for 2-3 minutes, stirring regularly, until fragrant.
- Add roasted eggplants. Transfer the roasted eggplants into the pot with the sautéed aromatics.
- Add liquids and seasonings. Pour in the water and soy sauce, then stir in sugar and ground black pepper to combine thoroughly.
- Simmer the stew. Cover the pot and simmer on low heat for 12 minutes, stirring once halfway through, allowing the eggplants to absorb the flavorful sauce and soften completely.
- Serve. Spoon the stew into bowls and serve warm alongside white rice, quinoa, or pasta for a hearty meal.
Notes
- This recipe works well with different varieties of eggplants including Chinese and Japanese types.
- Prepare the stew a day ahead for enhanced flavor as the eggplants soak up the sauce.
- Double the recipe to have made-to-enjoy leftovers.
- Store leftovers in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 220 kcal
- Sugar: 10 g
- Sodium: 600 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 6 g
- Protein: 4 g
- Cholesterol: 0 mg
