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Chinese Glazed Eggplant 

INGREDIENTS:

  • 2 servings of brown rice 

  • 2 large  eggplants

  • approx. 1 tbsp cornstarch

  • 2 tbsp oil

  • 2 spring onions (shallots), sliced thinly 

  • pinch of chilli flakes (optional)

  • 3 garlic cloves, sliced thinly

 

Sauce: 

  • 3 tbsp soy sauce

  • 1 tbsp miso paste 

  • 4 tsp rice wine vinegar

  • 1 tbsp maple syrup

  • 1 tsp sesame oil (or any oil) 

  • 2 tsp cornstarch (dissolved in 2 tbsp of water)

 

Optional Toppings: 

  • 1 spring onion, sliced thinly 

  • 1 tbsp peanuts, finely chopped 

  • sprinkle of sesame seeds 

  • chilli flakes 

DIRECTIONS:
 

  1. Cook the rice to packet instructions.
     

  2. Meanwhile, cut the eggplants in half lengthwise, then cut each half  into three thick wedges also lengthwise. Sprinkle the eggplant pieces with a thin layer of cornstarch. I used a small sieve to make this easier.
     

  3. Heat up 1 tbsp of oil in a non-stick pan, on medium heat. Once the oil warms up, place the eggplant pieces in the pan and fry until gently charred on the outside and cooked through. Rotate the pieces around the pan to make sure they brown evenly on all sides. You may need to fry the eggplant in batches. Once ready, set aside.
     

  4. In a small bowl, combine the soy sauce, miso paste, rice wine vinegar, maple syrup, sesame oil and 3 tbsp of water. In another small bowl, combine ½ tbsp cornstarch with 2 tbsp of water to thicken the sauce with later.
     

  5. Heat up 1 tbsp of oil in a pan. Add spring onions and sliced chilli (if using). Stir fry until soft (about 1-2 minutes), then add the sliced garlic – and fry until the garlic becomes fragrant (about 1 minute). 
     

  6. Pour the sauce into the pan, followed by the cornstarch slurry. Mix the two well. Simmer the sauce gently for a few seconds so that it can thicken. Cut the long eggplant wedges in half or in thirds then add them to the pan with the sauce and stir gently until the eggplant is well coated in the sauce and is warmed up.
     

  7. To assemble, distribute the rice between two bowls and top with the glazed eggplant. Finish with optional toppings and enjoy!