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.

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

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

Directions

Step 1

Wash the eggplants and cut them into thick slices (about 1 inch) or into large cubes as preferred.

Step 2

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.

Step 3

In the same skillet, add the minced garlic, ginger, and the white parts of the green onions. Sauté for about 1 minute until fragrant.

Step 4

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.

Step 5

Pour the sauce mixture into the skillet. Bring it to a gentle simmer, stirring continuously until it starts to thicken.

Step 6

Add the eggplant back into the skillet. Sprinkle with red chili flakes for heat (optional). Stir to coat the eggplant evenly with the sauce.

Step 7

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.

Step 8

Drizzle the sesame oil over the eggplant before turning off the heat.

Step 9

Garnish with the green parts of the green onions, toasted sesame seeds, and fresh chopped cilantro.

Step 10

Serve warm as a side dish or over steamed rice for a complete meal.

Nutrition Facts

Serving size	(1038.8g)

Amount per serving	% Daily Value*
Calories	693.2

Total Fat 44.3g	0%
Saturated Fat 6.3g	0%
Polyunsaturated Fat 23.2g
Cholesterol 1.0mg	0%
Sodium 3209.4mg	0%
Total Carbohydrate 72.2g	0%
Dietary Fiber 21.1g	0%
Total Sugars 40.3g
Protein 13.3g	0%

Vitamin D 0IU	0%
Calcium 148.0mg	0%
Iron 3.5mg	0%
Potassium 1836.9mg	0%

*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.

Source of Calories

Fat: 53.8%

Protein: 7.2%

Carbs: 39.0%