Oriental Braised Eggplant (Aubergine)

Recipe by Chef Kate
READY IN: 1hr 55mins




  • Trim the ends of the eggplant and cut lengthwise into ½-inch thick slices.
  • Arrange eggplant slices on a cookie sheet lined with paper towels and sprinkle both sides with salt.
  • Let them sit 1 hour, then pat them dry and cut into 1 1/2-inch-long pieces.
  • Heat a large flame-proof casserole or Dutch oven and add the oil and heat until hot.
  • Add the chile paste and stir-fry for 5 seconds over high heat, then add the other seasonings and stir-fry until fragrant.
  • Add the red onions and sauté about 1 ½ minutes, then add the red pepper and sauté another minute.
  • Add the eggplant and stir-fry for 2 to 3 minutes.
  • Add the braising liquid (broth, soy sauce,rice wine and vinegar), cover, and heat until boiling.
  • Reduce the heat to medium, cover, and cook about 12 to 14 minutes, or until the eggplant is tender.
  • Uncover, increase the heat to high, and cook until the sauce is reduced to a glaze. Transfer to a serving platter and sprinkle with the scallion greens.