Braised Eggplant with Garlic

Braised Eggplant with Garlic is a savory and aromatic dish that highlights the rich flavors of eggplant, enhanced by the robust taste of garlic. This vegetarian side dish is perfect for pairing with steamed rice or noodles, making it a delightful addition to any meal.

Ingredients

• Eggplant - 300 grams
• Garlic - 4 cloves
• Soy sauce - 2 tablespoons
• Vegetable oil - 2 tablespoons
• Sugar - 1 teaspoon
• Water - 100 ml
• Green onions - 2 stalks
• Salt - to taste
• Sesame oil - 1 teaspoon

Steps

1. Begin by washing the eggplant thoroughly, then cut it into 2 cm thick slices. If desired, sprinkle with a little salt and let it sit for about 10 minutes to draw out excess moisture.
2. Peel and finely chop the garlic. Chop the green onions, separating the white parts from the green.
3. In a large skillet or wok, heat the vegetable oil over medium heat. Add the chopped garlic and the white parts of the green onions, sautéing until fragrant (about 1 minute).
4. Add the eggplant slices to the skillet and stir-fry for about 3-4 minutes, until they start to soften.
5. Stir in the soy sauce, sugar, and water. Bring the mixture to a gentle simmer, then cover the skillet and let it braise for about 15 minutes, stirring occasionally.
6. After 15 minutes, check the eggplant for tenderness. If it is soft and well coated with the sauce, remove the lid and allow the sauce to reduce for an additional 2-3 minutes.
7. Drizzle the sesame oil over the dish and stir to combine. Adjust the seasoning with salt if necessary.
8. Remove from heat, garnish with the green parts of the green onions, and serve warm.

Nutrition

• Calories: 150
• Protein: 3 g
• Carbs: 15 g
• Fiber: 6 g
• Sugar: 3 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 9 g
• Saturated Fat: 1 g
• Unsaturated Fat: 8 g
• Water: 0.2 L

Health Benefits

• Rich in antioxidants, helping to protect the body from free radical damage.
• High in dietary fiber, promoting digestive health and aiding in weight management.

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