Braised Eggplant in Clay Pot
Tender eggplant in a savory soy glaze, finished with fresh green onion. A quick and comforting dish that comes together in about 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 220
- Protein
- 4g
Ingredients
- 2 medium eggplant
- 3 tbsp soy sauce
- 1 tsp sugar
- 2 cloves garlic
- 2 stalks green onions
- 2 tbsp vegetable oil
Instructions
- 1
Cut the 2 medium eggplants into thick slices or chunks. Mince the 2 garlic cloves and slice the 2 green onions, separating white and green parts.
- 2
Heat the 2 tbsp vegetable oil in a clay pot or heavy skillet over medium-high heat. Add the eggplant and cook, stirring occasionally, until browned and softened, about 8 minutes.
- 3
Add the minced garlic and white parts of the green onions, stir for 1 minute until fragrant. Then add the 3 tbsp soy sauce and 1 tsp sugar, stirring to coat the eggplant.
- 4
Reduce heat to low, cover, and braise for 5 minutes until the eggplant is very tender and the sauce has thickened slightly. If it looks dry, add 2 tbsp water.
- 5
Sprinkle with the remaining green onion tops and serve hot from the pot.
Tools you’ll need
- Clay pot or heavy skillet
- Knife
- Cutting board
- Measuring spoons
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