Description
A flavorful and melty eggplant stew featuring roasted eggplants simmered with garlic, shallots, green onions, soy sauce, and a touch of sweetness. Perfect as a comforting side or main dish served with 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 Eggplants: Wash and pat dry the eggplants. Cut them crosswise into 3 pieces, then slice each piece lengthwise into 6 matchstick-sized strips.
- Coat with Oil: Toss the sliced eggplants in a mixing bowl with 2 tablespoons of oil and a pinch of salt until evenly coated.
- Roast Eggplants: Option 1 (Oven): Arrange the eggplants on a baking sheet lined with parchment paper and bake at 350 °F (175°C) for 25 minutes, stirring once halfway through. Option 2 (Air Fryer): Preheat the air fryer to 365 °F (185°C) and air-fry the eggplants for 10 minutes, shaking once halfway through cooking.
- Sauté Aromatics: Heat 1 tablespoon of oil in a clay pot or regular pot over medium heat. Add the minced shallot, garlic, and chopped green onions, and sauté for 2-3 minutes, stirring regularly until fragrant.
- Add Roasted Eggplants: Add the roasted eggplants to the pot with the aromatics and stir to combine.
- Add Sauce Ingredients: Pour in 2/3 cup water and 1/4 cup soy sauce. Add 3 tablespoons sugar and 1/4 teaspoon ground black pepper. Stir to combine all ingredients well.
- Simmer Stew: Cover the pot with a lid and let the stew simmer on medium-low heat for 12 minutes, stirring once halfway through cooking. The eggplants will absorb the flavors and become tender and melty.
- Serve: Serve the eggplant stew warm alongside white rice, quinoa, or pasta. Store leftovers in the refrigerator for up to 3 days.
Notes
- This recipe works well with different eggplant varieties such as Chinese or Japanese eggplants.
- Preparing the stew one day ahead enhances the flavors as the eggplants soak up the sauce overnight.
- Yield is about 2 servings; consider doubling the recipe for leftovers or to serve more people.
- You can use either the oven or air fryer method to roast the eggplants depending on your preference.
- Adjust sugar to taste if you prefer a sweeter or less sweet stew.
Nutrition
- Serving Size: 1 serving
- Calories: 230 kcal
- Sugar: 10 g
- Sodium: 700 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 6 g
- Protein: 3 g
- Cholesterol: 0 mg
