Braised Eggplant with Broccoli and Mint
2016-07-13 15:15:31
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.
Ingredients
- 1 tablespoon brown or turbinado sugar
- 2 tablespoons soy sauce
- 1 tablespoon lemon or lime juice
- 2 teaspoons toasted sesame oil
- 1/4 teaspoon red chile flakes or other pepper powder
- 1/2 cup vegetable broth
- 1 tablespoon minced fresh ginger or 1 tsp ginger powder
- 1 pound eggplant (or whatever amount you have)
- 1/4 pound broccoli side shoots (or whatever amount you have)
- 3 tablespoons olive oil
- 1/2 cup finely chopped shallots or other allium
- 1 tablespoon chopped fresh mint leaves
Instructions
- In a bowl, blend sugar, soy sauce, juice, sesame oil, chile flakes, broth, and ginger; set sauce aside.
- Cut narrow eggplant into 1- by 2-in. slices or globe into 1 1/2-in. chunks. Set aside.
- 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.
- 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.
- 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.
- Stir in mint and top with fried or powdered ginger.
Adapted from Sunset magazine
Adapted from Sunset magazine
Stonebridge Farm CSA https://stonebridgefarmcsa.com/