Spicy & Sweet Braised Eggplant Recipe
Easy Homemade Side Dish: Perfect Spicy and Sweet Braised Eggplant Recipe
Introducing a braised eggplant dish with a wonderfully tender texture and rich umami flavor. It’s simmered with chili oil to be delightfully spicy, making it a perfect side dish for rice or a great accompaniment to drinks. Marinating the eggplant in the sauce beforehand allows the flavors to penetrate deeply, creating a more intense taste. This dish is moist like a stir-fry yet possesses the deep flavor characteristic of braised dishes, making it a special treat that the whole family will love.
Main Ingredients- 2 medium eggplants
- 1 cup (200ml) anchovy-kelp broth
- 2 Tbsp (30ml) soup soy sauce
- 1 Tbsp (15ml) plum extract (or syrup)
- 1 Tbsp (15ml) sesame oil
- 1 Tbsp (15ml) cooking oil
- 1 stalk of green onion (white part preferred)
- 1 Tbsp (10g) red pepper flakes
- 1 Tbsp (5g) sesame seeds
- 1 Tbsp (15g) minced garlic
Cooking Instructions
Step 1
First, wash the eggplants thoroughly. Slice them diagonally about 0.5 to 1 cm thick, and then cut each slice in half lengthwise, similar to how you’d cut for kimbap rolls. This shape helps the sauce penetrate better. Be careful not to slice them too thinly, as they might break apart easily; maintaining a moderate thickness is key.
Step 2
Place all the prepared eggplant pieces into a large bowl. Pour in 1 cup of anchovy-kelp broth, 2 tablespoons of soup soy sauce, and 1 tablespoon of plum extract for a touch of sweetness. Gently mix everything together to ensure the sauce coats the eggplant evenly. Let it marinate for about 5 minutes. This step helps reduce any bitterness in the eggplant and allows the sauce flavors to soak in deeply.
Step 3
Now, let’s prepare the flavorful base for braising. Heat a non-stick pan over medium-low heat. Add 1 tablespoon of sesame oil and 1 tablespoon of cooking oil. Once the oil is slightly warm, add 1 tablespoon of minced garlic and the chopped white parts of the green onion. Sauté for about 1 minute until fragrant, creating a delicious green onion oil. This process removes any unwanted odors and significantly enhances the overall flavor.
Step 4
Once the green onion aroma is released, add 1 tablespoon of red pepper flakes. Lower the heat to low and stir quickly to prevent the flakes from burning. Sauté for just about 10-20 seconds until the oil turns a vibrant red, releasing its spicy essence.
Step 5
With the flavorful base ready, add the marinated eggplant pieces along with their soaking liquid into the pan. Gently toss to combine the eggplant with the sauce, being careful not to mash the delicate eggplant pieces.
Step 6
Maintain the heat between medium and low. Let the eggplant simmer gently, stirring occasionally, until it becomes tender and the sauce is evenly absorbed. This should take about 5-7 minutes. Ensure the eggplant doesn’t stick to the bottom or burn by stirring gently. You want a slightly reduced, saucy consistency coating the eggplant.
Step 7
When the eggplant is tender and the sauce has thickened to your liking, sprinkle 1 tablespoon of sesame seeds over the top to finish. The nutty flavor of the sesame seeds adds a final delicious touch to this braised eggplant dish. Serve it warm over rice and enjoy!
