Braised Eggplant with Broccoli and Mint

Braised Eggplant with Broccoli and Mint
This is my adaptation of a recipe from Sunset magazine. I used less sugar and substituted broccoli side shoots for broccolini. If eggplant is fresh (from a CSA), you don't have to drain it and if you cook it until it's soft, you can leave the peel on, unless you'd prefer it without skin.
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  1. 1 tablespoon brown or turbinado sugar
  2. 2 tablespoons soy sauce
  3. 1 tablespoon lemon or lime juice
  4. 2 teaspoons toasted sesame oil
  5. 1/4 teaspoon red chile flakes or other pepper powder
  6. 1/2 cup vegetable broth
  7. 1 tablespoon minced fresh ginger or 1 tsp ginger powder
  8. 1 pound eggplant (or whatever amount you have)
  9. 1/4 pound broccoli side shoots (or whatever amount you have)
  10. 3 tablespoons olive oil
  11. 1/2 cup finely chopped shallots or other allium
  12. 1 tablespoon chopped fresh mint leaves
  1. In a bowl, blend sugar, soy sauce, juice, sesame oil, chile flakes, broth, and ginger; set sauce aside.
  2. Cut narrow eggplant into 1- by 2-in. slices or globe into 1 1/2-in. chunks. Set aside.
  3. Heat wok or large skillet and add a little olive oil. Add slivered ginger, if using; cook, stirring, until golden, 2 minutes. Transfer ginger to paper towels.
  4. In olive oil, cook half of eggplant in wok over high heat. Cook, turning often, until lightly browned, 3 minutes. Transfer to a bowl. Add oil to wok with remaining eggplant and the shallots. Cook as before.
  5. Return all eggplant to wok with sauce and broccoli. Bring to a boil; cover, reduce heat, and simmer, stirring occasionally, until eggplant is soft when pressed. Remove lid and cook until most of liquid evaporates, about 10 minutes.
  6. Stir in mint and top with fried or powdered ginger.
Adapted from Sunset magazine
Adapted from Sunset magazine
Stonebridge Farm CSA