Gluten-Free Braised Eggplant

Gluten-Free Braised Eggplant is a savory and aromatic dish that captures the essence of Chinese midnight cuisine. This dish features tender eggplant braised in a rich sauce, perfect for a late-night snack or a light meal.

Ingredients

• Eggplant - 300 grams
• Vegetable oil - 2 tablespoons
• Garlic - 3 cloves, minced
• Ginger - 1 tablespoon, minced
• Red bell pepper - 1 medium, diced
• Gluten-free soy sauce - 2 tablespoons
• Rice vinegar - 1 tablespoon
• Brown sugar - 1 teaspoon
• Sesame oil - 1 teaspoon
• Green onions - 2, chopped
• Salt - to taste
• Pepper - to taste

Steps

1. Start by cutting the eggplant into bite-sized cubes. Sprinkle lightly with salt and let it sit for 10 minutes to draw out excess moisture.
2. In a large skillet or wok, heat the vegetable oil over medium heat. Add the minced garlic and ginger, and sauté until fragrant, about 1 minute.
3. Add the diced red bell pepper and cook for another 2-3 minutes until slightly softened.
4. Rinse the salted eggplant under cold water and pat dry. Add the eggplant to the skillet and stir-fry for 5 minutes until it starts to soften.
5. In a small bowl, mix the gluten-free soy sauce, rice vinegar, brown sugar, and sesame oil. Pour this mixture over the eggplant and bell pepper.
6. Reduce the heat to low, cover the skillet, and let it braise for about 10-15 minutes, stirring occasionally, until the eggplant is tender and the sauce has thickened.
7. Taste and adjust seasoning with salt and pepper if necessary. Stir in the chopped green onions just before serving.

Nutrition

• Calories: 180
• Protein: 3 g
• Carbs: 20 g
• Fiber: 7 g
• Sugar: 5 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.15 L

Health Benefits

• Rich in antioxidants and vitamins from eggplant.
• Low in calories and high in fiber, which aids digestion.

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