Yunnan-Style Braised Eggplant
2 min readYou can make this tasty dish using regular eggplant; in this instance, salting the eggplant for 30 minutes in a colander to draw out the bitter juices is recommended before cooking.
MAKES 4 SERVINGS
2 medium-long Asian eggplants (about 8 ounces each), peeled, quartered lengthwise, cut into 3-inch lengths, or 2 medium regular eggplants (about 8 ounces each), peeled, quartered lengthwise, cut into 3-inch lengths, set in a colander, and lightly salted to drain 30 minutes (salting is recommended)
1⁄4 cup cornstarch, or more, as needed
2 1⁄2 tablespoons peanut oil
3 large cloves garlic, finely chopped
1 tablespoon chopped fresh ginger
1 cup low-sodium vegetable broth
1 tablespoon reduced-sodium soy sauce
1 teaspoon tomato paste
1 teaspoon sugar
Salt and freshly ground black pepper, to taste
If using salted regular eggplant, rinse the drained eggplant under cold running water. Dry between paper towels.Place the cornstarch in a deep-welled plate or bowl. Roll each piece of eggplant lightly in the cornstarch, shaking off any excess; set aside. In a large nonstick skillet with a lid, heat 2 tablespoons of the oil over medium heat. Add the eggplant and cook, stirring occasionally, until just softened, 4 to 5 minutes. Add the remaining 1⁄2 tablespoon of oil, garlic, and ginger; cook, stirring often, until fragrant and eggplant is lightly browned, about 3 minutes. Add the remaining ingredients, stirring well to combine; bring to a brisk simmer over medium-high heat, stirring occasionally. Reduce the heat, cover, and simmer gently, stirring occasionally, until eggplant is tender and liquid is thickened and reduced, about 5 minutes. Serve warm.
{PER SERVING} Calories 153 • Protein 4g • Total Fat 9g • Sat Fat 2g • Cholesterol 0mg • Carbohydrate 16g • Dietary Fiber 3g • Sodium 294mg
