Fragrant-Eggplant

Fragrant-Eggplant Recipe from Cambodia and Laos

Region / culture: Cambodia, Laos | Preparation time: 15 minutes | Cooking time: 20 minutes | Servings: 4 |

Vegetarian diet

Introduction

Fragrant-Eggplant is a delicious and aromatic dish that is sure to please your taste buds. This recipe combines the unique flavors of eggplant with a savory soy sauce mixture, creating a dish that is both satisfying and flavorful.

History

The Fragrant-Eggplant recipe has its origins in traditional Chinese cuisine. Eggplant has long been a staple in Chinese cooking, and this recipe showcases the versatility of this vegetable. The combination of soy sauce, vinegar, and ginger creates a fragrant and delicious sauce that pairs perfectly with the tender eggplant.

Ingredients

1 large eggplant
4 tbsp soy sauce
1 tbsp cornstarch
3 tbsp sugar
0.25 cup distilled white vinegar
0.25 cup water
1 tsp crushed dried red pepper
6 slices ginger, about the size and thickness of a quarter
4 scallions, chopped, separate white and green parts

How to prepare

Cut the stem end off the eggplant and dice it into small cubes.
Sprinkle the diced eggplant with salt and place it in a colander to drain. Let it sit for 15 minutes.
Squeeze out as much liquid as possible.
In a small bowl, combine soy sauce, sugar, vinegar, and water.
Heat 1 tbsp of dry sherry in a large skillet or wok. Add red peppers and stir. Add ginger and the white part of scallion.
Stir-fry briefly until the ginger becomes fragrant. Add the squeezed eggplant and sauté for approximately 8–10 minutes, stirring occasionally, until the eggplant is thoroughly cooked.
You shouldn't have any trouble with sticking because the eggplant still has a bit of moisture in it, but if it does, add a little bit of water or sherry.
Add the soy sauce mixture and cook over high heat until most of the liquid is evaporated and the eggplant is thoroughly coated with the reduced sauce - about 5 minutes.
Combine 2 tbsp of water with cornstarch.
Add the chopped green part of scallions and the sherry mixed with cornstarch. Stir and cook until thickened.
Serve hot over plain rice.

Variations

Add diced tofu or sliced mushrooms for extra protein.
Substitute the soy sauce with tamari for a gluten-free option.
Add a splash of sesame oil for a nutty flavor.

Cooking Tips & Tricks

Be sure to dice the eggplant into small cubes to ensure even cooking.

- Salting the eggplant before cooking helps to draw out excess moisture, resulting in a firmer texture.

- Stir-fry the eggplant over high heat to ensure that it cooks quickly and evenly.

- Adding a bit of water or sherry if the eggplant starts to stick to the pan can help prevent burning.

- Thickening the sauce with a cornstarch mixture adds a glossy finish to the dish.

Serving Suggestions

Serve Fragrant-Eggplant hot over a bed of steamed white rice for a complete meal. Garnish with chopped green onions for added freshness.

Cooking Techniques

Stir-frying the eggplant over high heat ensures that it cooks quickly and retains its texture. Be sure to stir frequently to prevent burning.

Ingredient Substitutions

If you don't have soy sauce, you can substitute with tamari or coconut aminos. You can also use arrowroot powder instead of cornstarch for thickening.

Make Ahead Tips

You can prepare the sauce mixture and dice the eggplant ahead of time to save time on busy weeknights. Store the components separately in the refrigerator until ready to cook.

Presentation Ideas

Serve Fragrant-Eggplant in a decorative bowl garnished with sesame seeds and a sprinkle of chopped cilantro for a visually appealing presentation.

Pairing Recommendations

Pair Fragrant-Eggplant with a side of steamed broccoli or bok choy for a well-rounded meal. Serve with a glass of chilled white wine or green tea.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

Calories: 120 per serving

Carbohydrates

Carbohydrates: 25g per serving

Fats

Total Fat: 0.5g per serving

Proteins

Protein: 2g per serving

Vitamins and minerals

This dish is a good source of Vitamin C, Folate, and Potassium.

Alergens

This recipe contains soy and cornstarch.

Summary

Fragrant-Eggplant is a low-calorie dish that is rich in carbohydrates and vitamins. It is a healthy and flavorful option for a satisfying meal.

Summary

Fragrant-Eggplant is a flavorful and aromatic dish that is easy to prepare and perfect for a quick weeknight meal. With a balance of sweet, savory, and spicy flavors, this dish is sure to become a new favorite in your recipe rotation.

How did I get this recipe?

The first time I saw this recipe, I was immediately drawn to it. It was a warm summer day, and I had just returned from the market with a bushel of ripe eggplants. As I sifted through my collection of cookbooks, looking for inspiration on how to prepare them, I stumbled upon a worn and stained recipe card tucked away in the back of one of my favorites.

The recipe was simply titled "Fragrant-Eggplant" and it called for a combination of aromatic spices and fresh herbs that I had never thought to pair with eggplant before. Intrigued, I set to work gathering the ingredients and following the instructions laid out on the card.

As I chopped and sautéed and simmered, the kitchen filled with the most tantalizing scents. The warm, earthy aroma of cumin mingled with the bright, citrusy notes of coriander and the sweet tang of fresh mint. I felt like I was being transported to a far-off spice market, surrounded by exotic flavors and bustling crowds.

When the dish was finally ready, I took a hesitant bite, unsure of what to expect. But the moment the flavors hit my tongue, I knew I had stumbled upon something truly special. The eggplant was tender and velvety, infused with the complex blend of spices and herbs that danced across my taste buds with each bite.

I couldn't help but marvel at how a simple vegetable like eggplant could be transformed into something so rich and flavorful. It was like a symphony of tastes and textures, each one complementing the others in perfect harmony.

I immediately knew that this recipe would become a staple in my kitchen, a go-to dish that I would turn to time and time again. And as I shared it with my friends and family, I watched as their eyes lit up with delight at the first taste of Fragrant-Eggplant.

Over the years, I have continued to make this dish, tweaking and perfecting it with each passing season. I have added my own personal touches, like a pinch of smoked paprika for depth or a splash of pomegranate molasses for sweetness. And each time I cook it, I am reminded of that fateful day when I first discovered the magic of Fragrant-Eggplant.

As I sit here now, reflecting on all the recipes I have collected and all the meals I have shared with loved ones, I am grateful for the culinary journey that has brought me to this moment. Cooking has always been a source of comfort and joy for me, a way to express myself and connect with others through the universal language of food.

And so, I will continue to cook and create, to seek out new flavors and techniques, and to pass down my knowledge and love of cooking to future generations. Because in the end, it is the simple act of sharing a meal with others that brings us together and nourishes both body and soul.

So if you ever find yourself in need of a delicious and fragrant dish to serve to your family and friends, look no further than my recipe for Fragrant-Eggplant. I promise you won't be disappointed. And who knows, maybe one day, you too will have a story to tell about how you learned to make this unforgettable dish.