This page may contain affiliate links, which means I will make a small commission for products purchased through my link.
Ginger Scallion Braised Eggplant
- 2 eggplants chinese or japanese variety
- 2-3 tbsp fresh ginger thinly sliced
- 3 scallions thinly sliced, greens and white stem separated
- 2 tbsp tamari
- 1/2 tsp coconut sugar
- 1/4 tsp salt to taste
- 1/4 cup vegetable broth
- 2-3 tbsp neutral oil
- Start by preparing your eggplants. Slice in half lengthwise, then score diagonally to create a grid-like pattern on the surface. Be sure not to cut too deep, you just want to create a light slice across.
- Generously cover the scored eggplant face with salt and let sit for 10 minutes. Moisture should come up to the surface. After 10-15 minutes, rinse off the salt and pat the eggplants dry with a clean kitchen towel.
- Heat neutral oil in a pan and once hot, place the eggplants face down on the pan. Cook for 3-4 minutes, covered, then flip and cook for another 2-3 minutes. You want to get a nice sear on both sides of the eggplant. Remove the eggplant and set aside.
- In the same pan, add neutral oil to the pan and once hot, add ginger and fry for a minute or so. Add the white stems of the scallion and fry for 30 seconds, then add the green part to the pan too. Season with salt.
- Add the eggplant back into the pan, lower the heat and add tamari, sugar and broth to the pan. Cover and simmer on low heat until the eggplant is tender, about 4-5 minutes. Season with salt as needed and enjoy.
Nutrition information is automatically calculated, so should only be used as an approximation.