Description
This flavorful Eggplant Stew is a comforting dish featuring tender roasted eggplants simmered with garlic, shallots, green onions, soy sauce, and a touch of sweetness. Perfect served over white rice, quinoa, or pasta, this stew combines simple ingredients to create a melty, savory, and slightly sweet main dish that can be made ahead and enjoyed for days.
Ingredients
Scale
Vegetables
- 2 medium (750 g) eggplants
- 1 clove garlic, minced
- 1 shallot, minced
- 3 tbsp chopped green onions
Seasonings and Liquids
- 2 tbsp (30 ml) oil
- 2/3 cup (160 ml) water
- 1/4 cup (60 ml) soy sauce
- 3 tbsp (37 g) sugar
- 1/4 tsp ground black pepper
- Pinch of salt
Instructions
- Prepare the eggplants: Wash the eggplants thoroughly and pat them dry. Cut each eggplant into 3 pieces crosswise, then cut each piece lengthwise into 6 matchsticks for uniform size.
- Coat with oil: Place the sliced eggplants in a mixing bowl and toss with 2 tablespoons of oil and a pinch of salt to coat evenly.
- Roast the eggplants: Choose your cooking method: for oven roasting, spread the eggplant slices on a parchment-lined baking sheet and bake at 350 °F (175 °C) for 25 minutes, stirring once halfway through; for air frying, place the slices in a preheated air fryer at 365 °F (185 °C) and cook for 10 minutes, shaking the basket halfway through.
- Sauté aromatics: Heat 1 tablespoon of oil in a clay pot or regular pot over medium heat. Add minced shallots, garlic, and chopped green onions and sauté for 2-3 minutes until fragrant and softened, stirring regularly.
- Add eggplants to the pot: Transfer the roasted eggplants into the pot with the aromatics and stir to combine.
- Add liquids and seasonings: Pour in 2/3 cup water and 1/4 cup soy sauce. Stir in 3 tablespoons sugar and 1/4 teaspoon ground black pepper.
- Simmer the stew: Cover the pot with a lid and simmer on low to medium heat for 12 minutes, stirring once halfway through to ensure the eggplants absorb the sauce and become soft and melty.
- Serve: Serve the eggplant stew hot over white rice, quinoa, or pasta. Store leftovers in the refrigerator for up to 3 days.
Notes
- Try different eggplant varieties like Chinese or Japanese for unique textures and flavors.
- The flavors deepen when prepared one day ahead, making it a great make-ahead dish.
- Double the ingredients to serve more people or to ensure leftovers.
- If air frying is chosen, monitor the eggplants closely to avoid burning due to faster cooking times.
- You can adjust the amount of sugar depending on your taste preference for sweetness.
Nutrition
- Serving Size: 1 serving
- Calories: 220 kcal
- Sugar: 12 g
- Sodium: 750 mg
- Fat: 9 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 7 g
- Protein: 3 g
- Cholesterol: 0 mg
