Description
This flavorful Eggplant Stew features tender roasted eggplants simmered in a savory soy-based sauce with garlic, shallots, and green onions. Perfect as a comforting side or main dish served over rice, quinoa, or pasta.
Ingredients
Scale
Vegetables
- 2 medium (750 g) eggplants
Aromatics and Seasonings
- 1 clove garlic minced
- 1 shallot minced
- 3 tbsp chopped green onions
- 1/4 tsp ground black pepper
- 1/4 cup (60 ml) soy sauce
- 3 tbsp (37 g) sugar
- 2/3 cup (160 ml) water
Oils
- 2 tbsp (30 ml) oil
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: Transfer the sliced eggplants to a mixing bowl. Toss with 2 tablespoons of oil and a pinch of salt to evenly coat them.
- Roast the eggplants: Choose either oven or air fryer method: Oven - Arrange eggplants on a parchment-lined baking sheet and bake at 350 °F (175 °C) for 25 minutes, stirring once halfway. Air Fryer - Place eggplants in a preheated air fryer at 365 °F (185 °C) and air-fry for 10 minutes, shaking basket halfway through.
- Sauté aromatics: Heat 1 tablespoon of oil in a pot over medium heat. Add minced shallots, garlic, and green onions. Sauté for 2 to 3 minutes until fragrant, stirring regularly.
- Add eggplants: Add the roasted eggplants to the pot with the aromatics and stir to combine.
- Add liquids and seasonings: Pour in the water and soy sauce, then add sugar and ground black pepper.
- Simmer the stew: Cover the pot with a lid and let the stew simmer for 12 minutes. Stir once halfway through to allow 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
- Use different varieties of eggplants such as Chinese or Japanese for a different texture and flavor profile.
- This stew tastes even better when prepared one day ahead as the flavors deepen upon resting.
- Double the recipe to serve 4 or to have leftovers for future meals.
Nutrition
- Serving Size: 1 serving
- Calories: 220 kcal
- Sugar: 10 g
- Sodium: 750 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 6 g
- Protein: 4 g
- Cholesterol: 0 mg
