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Braised Eggplant in Spicy Garlic Sauce

Braised Garlic Eggplant

Eggplant is a standard ingredient in my house, it can be cooked in so many ways and essentially goes with everything.  However I tend to always prep it the same way – pressed – and cook it one of two ways: stir fry or baked.  I’ve branched out once before with poached eggplant and wanted to do that again, even it meant having pasta on hand just in case.  So I searched the internet, and my cookbooks, and decided to give braised eggplant a whirl after seeing claims of a softer more flavorful dish.  It’s closer to how eggplant is cooked in most Oriental restaurants and I liked the idea of the eggplant absorbing more sauce, and with that more flavor.  This cooking method also meant I needed to salt my eggplant, instead of pressing it, to insure it was as “dry” as possible for maximum sauce.

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serves 4


3 Japanese (Ichiban) eggplant, roll cut


2 tbsp vegetable oil

5 garlic cloves, diced

1 tsp ginger, diced

3 scallions, diced

4 shallots (green onions), diced - whites and greens

1 thai chili, chopped

1/2 tbsp rice vinegar

2 tbsp soy sauce

1 tbsp water


  1. Salt the eggplant in a strainer and allow to sit for 30 minutes. Meanwhile chop and prep the remaining vegetables.
  2. Heat the oil in a large flat bottom saute pan. Add the eggplant and cook for 7 minutes, or until eggplant is soft. Add the garlic, ginger, and scallions and continue to cook for another 7-10 minutes.
  3. Meanwhile puree the white parts of the shallots with the chili, soy sauce, and rice vinegar - forming a sticky paste.
  4. Add the paste to the eggplant along with the water. Stir, cover, and cook for 10 minutes then add the green tips of the onions stir and Serve!