ugly stewed eggplant + ginger
Feeling run down? This ugly stewed eggplant may be just the dish you need to refuel your energy.
I started making this dish with Chinese/Japanese eggplants, as my Nai Nai (grandma) taught me to use. However, those are not the easiest to come by in the average American grocery store or farmer's market, so I adapted to using regular eggplants, which taste just the same because of the power flavors of this recipe.
Later, I introduced it to my boyfriend, who at the time HATED eggplants. Since this isn’t the prettiest of dishes, I thought he would definitely not want to have it again. Boy was I wrong. He fell in love with it at first bite! Not exaggerating here. He asks for this dish every time he feels run down or has a cold. Why? Because of all the ginger!
Personally, I despise the taste of ginger, but I will add it in most of my dishes and even make teas with it because the anti-inflammatory effects are just that good. So the next time you're not feeling your physical best, try making this effortless, vegan dish and tell us how you like it!
Ingredients
avocado oil
4 cloves garlic, minced
1 3-inch knob ginger, julienned
1 eggplant, coarsely diced
1/2 tsp ground white pepper
1 tbsp coconut sugar
1 tbsp soy sauce
1 tbsp Shaoxing wine
1 tbsp rice wine
1 tsp sesame oil
2 tbsp veggie broth
Directions
Heat dutch oven over medium-high heat and coat with thin layer of avocado oil. Lightly brown garlic and ginger. Add in eggplant, white pepper, and sugar. Stir well.
Add Tamari, Shaoxing wine, and rice wine. Mix well. Add 1/2 cup water, stir, lower heat to medium, and cover. Let simmer for 20 minutes, stirring occasionally.
Once eggplant is very soft, pour in sesame oil, stir, and let simmer for 3 minutes. Remove from heat and serve hot.
