Nutrient-Rich ‘Braised Eggplant and Egg’ – A Healthy & Delicious Recipe
Healthy and Delicious: Easy Braised Eggplant and Egg
Experience the vibrant power of purple! Eggplant, packed with health-boosting anthocyanins, is the star of this ‘Braised Eggplant and Egg’ dish. Not only does eggplant support gut health and aid digestion, but it’s also fantastic for weight management and improving blood circulation. Inspired by a YouTube video, this recipe is both simple and elegant, perfect as a main meal or a delightful side dish. Discover the amazing harmony of nutritious eggplant and tender eggs in this flavorful creation!
Main Ingredients
- 2 Eggplants
- 3 Eggs
- 2 Red chilies
Cooking Instructions
Step 1
Begin by preparing the eggplants. Choose fresh, firm eggplants for the best results.
Step 2
Trim the stems off the eggplants and wash them thoroughly under running water. Pat them dry. Cut the eggplants into slices about 1-1.5 cm thick, cutting them in a zigzag pattern around the eggplant. This helps the seasoning penetrate better and improves texture.
Step 3
Place the prepared eggplant slices in a bowl. Add 1/2 tsp of salt and 3 Tbsp of water, and let them soak for 5 minutes. This process draws out any bitterness and excess moisture, allowing the eggplant to absorb flavors more effectively. After soaking, firmly squeeze out as much water as possible from the eggplant slices.
Step 4
Finely chop the red chilies. These will add color and a hint of spice. You can remove the seeds if you prefer a milder flavor.
Step 5
Crack the 3 eggs into a separate bowl. Lightly beat them until the yolks and whites are well combined, removing any stringy chalazae. This creates a smooth base for the egg component.
Step 6
Now, let’s make the delicious braising sauce. In a small bowl, combine 2 Tbsp soy sauce, 1/2 Tbsp oyster sauce, 2 Tbsp mirin, 1 Tbsp gochugaru (red chili powder), a pinch of black pepper, 1/2 Tbsp minced garlic, and 100ml of water. Whisk everything together until well combined. Stir in the chopped red chilies for added flavor and color.
Step 7
Heat 2 Tbsp of cooking oil in a pan over medium heat. Add the squeezed eggplant slices and stir-fry until they begin to soften and turn lightly golden. Once the eggplant has absorbed some oil and softened, gently pour the beaten eggs over the eggplant, starting from the edges.
Step 8
Gently swirl the pan to allow the egg to coat the eggplant evenly. As the egg starts to set and the edges turn golden brown, pour the prepared braising sauce all over the pan. Continue to cook over medium-high heat for about 2-3 minutes, allowing the sauce to reduce and the flavors to meld. Cook until most of the liquid has evaporated and the dish is nicely glazed.
Step 9
When the sauce has thickened and coats the ingredients beautifully, sprinkle 1 Tbsp of toasted sesame seeds over the dish for a nutty aroma and flavor. Reduce the heat to low at this point to prevent burning.
Step 10
Transfer the beautifully braised eggplant and egg to a serving plate. Sprinkle a little more toasted sesame seeds on top for garnish. Your delicious ‘Braised Eggplant and Egg’ is ready to be enjoyed with a bowl of warm rice!
