Description
A flavorful and comforting eggplant stew featuring roasted eggplants simmered with garlic, shallots, green onions, soy sauce, and a touch of sugar for a subtly sweet and savory dish perfect for serving 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
- Cook the eggplants: Wash and dry the eggplants. Cut each eggplant into 3 pieces crosswise, then cut each piece lengthwise into 6 matchsticks.
- Coat with oil: Transfer the sliced eggplants to a mixing bowl, toss with oil and a pinch of salt to coat evenly.
- Roast the eggplants: Either arrange slices on a parchment-lined baking sheet and bake at 350 °F (175°C) for 25 minutes, stirring once halfway through, or air-fry at 365 °F (185°C) for 10 minutes, shaking the basket halfway through.
- Sauté the aromatics: Heat 1 tablespoon oil in a pot over medium heat. Add minced shallots, garlic, and green onions, sautéing for 2-3 minutes while stirring until fragrant.
- Add the eggplants: Add the roasted eggplants into the pot with the aromatics.
- Add remaining ingredients: Pour in water and soy sauce, then add sugar and ground black pepper. Stir to combine.
- Simmer the stew: Cover the pot and let the stew simmer gently for 12 minutes, stirring once halfway through to allow flavors to meld and eggplants to soften fully.
- Serve: Serve warm alongside white rice, quinoa, or pasta. Store leftovers in the refrigerator for up to 3 days.
Notes
- Use a different variety of eggplants such as Chinese or Japanese for varied texture and flavor.
- Prepare the stew one day ahead for enhanced flavor as the eggplants absorb the sauce overnight.
- Double the recipe for additional servings and convenient leftovers.
