Braised Eggplant 'Fish'

Braised Eggplant 'Fish' is a delightful vegan interpretation of seafood that showcases tender eggplant infused with umami-rich flavors. This dish beautifully combines traditional Chinese spices to create a satisfying and mouthwatering experience.

Ingredients

• Japanese eggplant - 300 grams
• Soy sauce - 2 tablespoons
• Vegetable broth - 150 ml
• Rice wine - 1 tablespoon
• Brown sugar - 1 teaspoon
• Garlic - 3 cloves, minced
• Ginger - 1 tablespoon, grated
• Green onions - 2 stalks, chopped
• Sesame oil - 1 teaspoon
• Cornstarch - 1 tablespoon
• Water - 2 tablespoons
• Red chili flakes - 1/2 teaspoon
• Fresh cilantro - for garnish

Steps

1. Cut the Japanese eggplant into thick slices, about 1.5 cm each, and set aside.
2. In a bowl, mix soy sauce, vegetable broth, rice wine, brown sugar, minced garlic, grated ginger, and red chili flakes to create the braising sauce.
3. Heat sesame oil in a large skillet over medium heat. Add the eggplant slices and sauté for about 5 minutes until they begin to soften.
4. Pour the braising sauce over the eggplant and bring to a gentle simmer. Cover the skillet and let it braise for about 15 minutes, stirring occasionally.
5. In a small bowl, mix cornstarch with water to create a slurry. After 15 minutes, stir the slurry into the skillet to thicken the sauce, and cook for an additional 3-5 minutes until the sauce is glossy and the eggplant is tender.
6. Remove from heat, garnish with chopped green onions and fresh cilantro, and serve warm with steamed rice.

Nutrition

• Calories: 180
• Protein: 5 g
• Carbs: 30 g
• Fiber: 9 g
• Sugar: 6 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 5 g
• Saturated Fat: 0.5 g
• Unsaturated Fat: 4.5 g
• Water: 0.3 L

Health Benefits

• Rich in antioxidants and vitamins from eggplant.
• Low in calories, making it a healthy choice for weight management.

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