Eggplant Stew

Step 1

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.

Step 2

Coat with oil. Transfer the sliced eggplant to a mixing bowl and toss with oil and a pinch of salt.

Step 3

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.

Step 4

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.

Step 5

Add the eggplants. Next, add the roasted eggplants to the pot.

Step 6

Pour in the remaining ingredients. Pour in the water and the soy sauce. Add the sugar and ground black pepper.

Step 7

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!

Step 8

Serve with white rice, quinoa, or pasta. You can keep this eggplant stew in the refrigerator for up to 3 days.