Vegan Garlic Braised Eggplant
Servings 2 people
Ingredients
- 2 large eggplants evenly sliced
- ½ cup yellow or white onions diced
- 2 tbsp garlic crushed and minced
- 1 tsp fresh ginger minced
- ¼ cup vegetable broth
- sliced green onions for serving
- sesame seeds for garnish
FOR THE STIR FRY SAUCE
- 3 tbsp low sodium soy sauce (or substitute tamari for gluten free)
- 2 tbsp hoisin sauce
- 1 tbsp organic brown sugar
- 2 tbsp rice wine vinegar (mirin or dry sherry)
- 1 tsp corn starch
- ½ tbsp sesame oil
GARLIC CRISP
- 1 whole head of garlic minced
- 1½ cup cooking oil
Instructions
FOR THE GARLIC CRISP
- Preheat a frying pan on medium heat and generously coat in oil (about ⅓ inch deep). Toss in the minced garlic to slowly fry and stir around every minute to prevent it from burning. I*If you wish to add heat, add a tablespoon of red pepper flakes into the oil and stir. Continuously stir until garlic becomes golden brown and crispy. Be careful, if you feel that your stove top is getting too hot, lower down the heat. Over frying the garlic will make it bitter. This process may take between 5-10 minutes depending on your stove top. Strain garlic from the oil and let it cool. It will crisp up as it cools down. DO NOT DISPOSE GARLIC OIL, this can be used as an aroma oil for cooking and condiment for Asian cuisines.
FOR THE SAUCE
- Using a small mixing bowl, whisk together all the ingredients until well combined. Set aside until ready for use.
FOR THE EGGPLANT
- Prepare eggplant as instructed on the blog.
- Preheat a sauté pan to medium high heat. Coat with a tablespoon of cooking oil. Once pan is fully heated, pan fry eggplant on each side until they are golden are slightly golden brown (or charred on each side) and a little tender. Temporarily remove from the pan and set aside.
- Using the same pan, sauté aromatics such as the onions, ginger, and garlic. Add the eggplants back in and gradually pour the sauce. You may or may not use all of it, so add little by little to adjust throughout the cooking process. Pour vegetable stock and stir. Cover with a lid to allow it to simmer for 5-7 minutes (or when liquids have reduced) and lower down the heat to medium low.
- Uncover the pan and add the rest of the sauce. Mix until well combined. Turn off heat. Top with crispy garlic and the green onions. Sprinkle with a little bit of sesame seeds. Drizzle a little bit of aroma garlic oil before serving.
- Best served with a bed of rice or any noodle dish. Enjoy!
Notes
Eggplant Selection – I used the vibrant purple Chinese / Japanese eggplant for this recipe as they have very little seedlings and are more neutral in flavor. You can pick whichever eggplants you prefer.