Not everyone is an eggplant lover. But this eggplant recipe may change that. Long, slender Asian eggplant are no-fuss, and soak up the spicy, sweet, sticky sauce they're doused with when creamy and tender. This is a hearty, gluten-free, vegetarian main course paired with brown rice, quinoa or even wheat berries, but it would also make a terrific side dish.
Ingredients
- 4 tablespoons coconut or canola oil, divided
- 2 pounds Asian eggplant (any variety), cut into 3/4" chunks
- 6 cloves garlic, sliced
- 1-inch knob fresh ginger, peeled and minced
- 1-2 serrano chiles, minced (optional)
- 1/4 cup palm or cane sugar
- 1/4 cup fish sauce
- 1/4 cup water
- freshly ground black pepper, to taste
- 2 tablespoons cilantro, roughly chopped, divided
- 2 tablespoons Thai or Italian basil, roughly chopped, divided
Instructions
- Heat 3 tablespoons oil in a large saute pan over medium-high heat. When oil is hot, add eggplant, and toss quickly to coat evenly with the oil. Cook 8-10 minutes, tossing and flipping occasionally with a stiff spatula, until just tender and charred in some places. Turn into a large bowl.
- Lower heat to medium. Add remaining 1 tablespoon oil to the pan along with garlic, ginger and chile. Saute 30 seconds, until fragrant. Sprinkle sugar and fish sauce over top, and swirl in water. Bring to a boil, and cook for 3-5 minutes, until the consistency of syrup (thick enough to coat the back of a spoon). Season with a couple turns of freshly ground black pepper.
- Return eggplant to the pan, and toss several times to coat with the sauce. Toss with half the cilantro and basil, transfer eggplant to a serving bowl, and top with remaining herbs.
Servings: 4
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