Oriental Braised Eggplant Aubergine
Transform your dinner table with the irresistible flavors of Oriental Braised Eggplant Aubergine, a tantalizing dish that combines tender, golden sautéed eggplant with a rich, savory-sweet sauce. This recipe showcases a harmonious blend of Asian-inspired ingredients, including soy sauce, hoisin sauce, rice vinegar, and a hint of brown sugar, perfectly balanced with aromatic garlic, ginger, and scallions. The dish is simmered to perfection, allowing the eggplant to absorb every ounce of the sauce’s bold, umami-packed goodness. Finished with a drizzle of nutty sesame oil, toasted sesame seeds, and fresh cilantro for a pop of freshness, this braised eggplant is as visually stunning as it is delicious. Perfect as a flavorful side dish or served over steamed rice for a comforting vegetarian main, this recipe is a must-try for fans of quick, easy, and authentic Asian cuisine.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 medium-sized eggplants (aubergines)
- 2 tablespoons vegetable oil
- 3 minced garlic cloves
- 1 tablespoon, minced fresh ginger
- 2 sliced green onions (scallions)
- 3 tablespoons soy sauce
- 2 tablespoons hoisin sauce
- 2 tablespoons rice vinegar
- 1 tablespoon brown sugar
- 1 cup water or vegetable broth
- 1 teaspoon cornstarch
- 0.5 teaspoon red chili flakes
- 1 teaspoon sesame oil
- 1 teaspoon toasted sesame seeds
- 2 tablespoons, chopped fresh cilantro
Instructions
Wash the eggplants and cut them into thick slices (about 1 inch) or into large cubes as preferred.
Heat the vegetable oil in a large skillet or wok over medium heat. Add the sliced or cubed eggplant and sauté for 5-7 minutes until golden and slightly softened. Remove the eggplant and set aside.
In the same skillet, add the minced garlic, ginger, and the white parts of the green onions. Sauté for about 1 minute until fragrant.
In a small bowl, mix the soy sauce, hoisin sauce, rice vinegar, brown sugar, water or vegetable broth, and cornstarch. Stir until the cornstarch dissolves completely.
Pour the sauce mixture into the skillet. Bring it to a gentle simmer, stirring continuously until it starts to thicken.
Add the eggplant back into the skillet. Sprinkle with red chili flakes for heat (optional). Stir to coat the eggplant evenly with the sauce.
Cover the skillet and lower the heat. Let the eggplant braise for 10-12 minutes until tender and fully infused with the sauce. Stir occasionally to prevent sticking.
Drizzle the sesame oil over the eggplant before turning off the heat.
Garnish with the green parts of the green onions, toasted sesame seeds, and fresh chopped cilantro.
Serve warm as a side dish or over steamed rice for a complete meal.
Nutrition Facts
Calories |
693 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.3 g | 57% | |
| Saturated Fat | 6.3 g | 32% | |
| Polyunsaturated Fat | 23.2 g | ||
| Cholesterol | 1 mg | 0% | |
| Sodium | 3209 mg | 140% | |
| Total Carbohydrate | 72.2 g | 26% | |
| Dietary Fiber | 21.1 g | 75% | |
| Total Sugars | 40.3 g | ||
| Protein | 13.3 g | 27% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 148 mg | 11% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 1837 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
