Braised Eggplant with Seaweed

Braised Eggplant with Seaweed is a savory and umami-packed vegan dish that combines tender eggplant with the rich flavors of seaweed and fragrant spices. This dish offers a unique seafood-like experience while being entirely plant-based, perfect for those seeking a taste of the ocean without compromising their dietary choices.

Ingredients

• Eggplant - 300 grams
• Dried seaweed (wakame or nori) - 15 grams
• Garlic - 3 cloves, minced
• Ginger - 1 teaspoon, minced
• Soy sauce - 2 tablespoons
• Vegetable broth - 200 ml
• Sesame oil - 1 tablespoon
• Brown sugar - 1 teaspoon
• Green onions - 2, chopped
• Red chili flakes - 1/2 teaspoon (optional)
• Cornstarch - 1 teaspoon (for thickening)
• Water - 2 tablespoons (to dissolve cornstarch)

Steps

1. Soak the dried seaweed in warm water for about 10 minutes until soft, then drain and set aside.
2. Cut the eggplant into bite-sized pieces and sprinkle with a little salt. Let it sit for about 10 minutes to draw out excess moisture, then rinse and pat dry.
3. In a large skillet or wok, heat the sesame oil over medium heat. Add the minced garlic and ginger, sautéing until fragrant, about 1 minute.
4. Add the eggplant pieces to the skillet and stir-fry for about 5 minutes until they start to soften.
5. Stir in the soy sauce, vegetable broth, and brown sugar, bringing the mixture to a gentle simmer. Cook for another 10 minutes, allowing the eggplant to absorb the flavors.
6. Add the soaked seaweed to the skillet and mix well. If using, sprinkle in the red chili flakes for added heat.
7. In a small bowl, mix the cornstarch with water to create a slurry. Slowly add this to the skillet, stirring constantly until the sauce thickens, about 2 minutes.
8. Remove from heat and garnish with chopped green onions before serving.

Nutrition

• Calories: 180
• Protein: 4 g
• Carbs: 25 g
• Fiber: 8 g
• Sugar: 3 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Water: 0.15 L

Health Benefits

• Rich in antioxidants and vitamins from eggplant and seaweed.
• Low in calories while providing high fiber content, aiding in digestion.

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