Braised Eggplant In Pot Recipe

Prepare eggplant

Wash the eggplants and trim off the stems. Cut each eggplant into 2–3 inch (5–7 cm) chunks or into long 1-inch thick slices, according to preference. If they are large and seedy, you can halve lengthwise and score flesh in a crosshatch to help them cook evenly.

Salt and rest (optional)

If you want to reduce bitterness and moisture, sprinkle the cut eggplant lightly with 1/2 tsp salt and let sit in a colander for 15 minutes, then pat dry with paper towels. This step also reduces oil absorption.

Pan-fry eggplant

Heat a large, heavy-bottomed pot or deep skillet over medium-high heat. Add 3 tbs vegetable oil and swirl to coat. Working in batches if necessary, add eggplant pieces in a single layer and fry until golden brown on all sides, 3–5 minutes per side. Transfer browned eggplant to a plate and set aside.

Cook aromatics

Reduce heat to medium. If the pot is dry, add 1 tbs oil. Add the minced garlic, minced ginger, and the white parts of the green onion. Sauté, stirring, until fragrant and beginning to soften, about 30–45 seconds (do not let garlic burn).

Add sauce ingredients

Stir in soy sauce (2 tbs), oyster sauce (1 tbs), rice vinegar (1 tsp), sugar (1 tsp), sesame oil (1 tsp), and optional chili paste (1 tsp). Mix to combine, then pour in 180 ml water and bring to a gentle simmer.

Braise eggplant

Return the browned eggplant and any accumulated juices to the pot, nestling pieces into the sauce. Season with remaining 1/2 tsp salt and 1/4 tsp black pepper. Cover the pot and simmer gently for 10–12 minutes, or until eggplant is tender and absorbs most of the sauce, turning pieces once halfway through for even cooking.

Thicken sauce

Mix 1 tsp cornstarch with 1 tbs cold water to make a slurry. Uncover the pot and stir the slurry into the simmering sauce. Cook for 1–2 minutes until the sauce thickens and becomes glossy, stirring to coat the eggplant evenly.

Finish and serve

Turn off heat and stir in the green parts of the sliced green onion. Taste and adjust seasoning with extra soy or a pinch of salt if needed. Transfer to a serving dish and garnish with toasted sesame seeds if using. Serve hot with steamed rice or noodles.