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–+ servings
Recipe

Eggplant Stew

4.75 from 4 votes
Author: Thomas Pagot
This eggplant stew features melty and juicy chunks of eggplant cooked in a sweet and salty sauce. It is infused with garlic, shallots, green onions, and soy sauce for plenty of umami goodness! This hearty meal is ideal for cold evenings and pairs perfectly with a serving of fluffy white rice.
Prep Time : 15 minutes
Cook Time : 35 minutes
Total Time : 50 minutes
Servings 2 servings
Calories 307 kcal

Ingredients
 

  • 2 medium eggplants
  • 2 tbsp oil
  • 1 clove of garlic minced
  • 1 shallot minced
  • 3 tbsp chopped green onions
  • 2/3 cup water
  • 1/4 cup soy sauce
  • 3 tbsp sugar
  • 1/4 tsp ground black pepper

Instructions
 

Cook the eggplants

  • Slice the eggplants. Start by washing the eggplants and patting them dry. Next, cut the eggplants into 3 pieces crosswise. Cut each piece lengthwise into 6 matchsticks.
  • Coat with oil. Transfer the sliced eggplant to a mixing bowl and toss with oil and a pinch of salt.
  • The next step consists of roasting the sliced eggplants. This step will allow the eggplants to soften and get a subtle charred flavor. To do so, you have two options:
    In the oven: Arrange the sliced eggplants on a baking sheet lined with parchment paper. Bake for about 25 minutes in a 350 °F (175°C) oven, stirring once halfway through baking.
    In the air fryer: Transfer the sliced eggplants to the air fryer basket and air-fry for 8-10 minutes in a 365 °F (185°C) preheated air fryer. Shake the air fryer basket once halfway through air frying.

Make the stew

  • Sauté the aromatics. Heat a tablespoon of oil in a clay pot or regular pot. Once hot, add the minced shallots, garlic, and green onions. Sauté for 2-3 minutes, stirring regularly.
  • Add the eggplants. Next, add the roasted eggplants to the pot.
  • Pour in the remaining ingredients. Pour in the water and the soy sauce. Add the sugar and ground black pepper.
  • Cover and let simmer. Cover the pot with a lid and let it simmer for 10-12 minutes, stirring once halfway through cooking. The eggplants will soak up the sauce and become super melty!
  • Serve with white rice, quinoa, or pasta. You can keep this eggplant stew in the refrigerator for up to 3 days.

Notes

  • Use a different variety of eggplants. This recipe works well with Chinese and Japanese eggplants as well!
  • Prepare it one day ahead. While this stew tastes delicious on day one, it tastes even better the next day as the eggplants soak up the flavors of the sauce. We usually prepare this dish one day before serving.
  • Double the recipe. This recipe yields about two servings. I highly recommend doubling it so you can have leftovers.

Nutrition

Serving: 1 serving | Calories: 307 kcal | Carbohydrates: 44.7 g | Protein: 5.9 g | Fat: 14.3 g | Saturated Fat: 1.8 g | Sodium: 1701 mg | Potassium: 967 mg | Fiber: 13.7 g | Sugar: 30.5 g | Calcium: 49 mg | Iron: 2 mg