Photo: Iain Bagwell; Styling: Emma Star Jensen

YieldsServes 4 to 6
AuthorJerry Anne Di Vecchio

Most varieties of eggplant work beautifully in this stir-fry. A side of rice is a must.

How to Make It

Step 1
1

In a bowl, blend brown sugar, soy sauce, lemon juice, sesame oil, chile flakes, broth, and minced ginger; set sauce aside.

Step 2
2

Cut slender Asian eggplant into 1- by 2-in. slices or regular globe into 1 1/2-in. chunks; or cut small, egg-shaped Indian eggplant in half lengthwise. Set aside.

Step 3
3

Bring 3 cups water to a boil in a 12-in. wok or frying pan over high heat. Add broccolini; cook, covered, until stems are just tender, 3 to 4 minutes. Transfer to a bowl of ice water; when cool, drain and set aside.

Step 4
4

Drain and dry wok, add canola oil, and heat over high heat. Add slivered ginger; cook, stirring, until golden, 2 minutes. Transfer ginger to paper towels. Pour oil into a bowl; return 1 tbsp. oil to wok.

Step 5
5

Add half of eggplant to wok over high heat. Cook, turning often, until lightly browned, 3 minutes. Transfer to a bowl. Add remaining oil to wok with remaining eggplant and the shallots. Cook as before.

Step 6
6

Return eggplant to wok with sauce. Bring to a boil; cover, reduce heat, and simmer, stirring occasionally, until eggplant is soft when pressed, 8 to 15 minutes.

Step 7
7

Lay broccolini on eggplant, cover, and heat 2 minutes. If needed, cook, uncovered, over high heat until most of liquid evaporates, 1 minute. Stir in cilantro and mint and top with fried ginger.

Ingredients

 2 tablespoons packed light brown sugar
 2 tablespoons soy sauce
 1 tablespoon lemon juice
 2 teaspoons toasted sesame oil
 1/4 teaspoon red chile flakes
 1/2 cup reduced-sodium chicken broth
 1 tablespoon minced fresh ginger plus 1/3 cup finely slivered fresh ginger matchsticks
 1 pound eggplant (Chinese, Japanese, regular globe, or Indian), stemmed
 1/4 pound slender broccolini, cut in half crosswise
 3 tablespoons canola oil
 1/2 cup finely chopped shallots
 1 tablespoon chopped cilantro
 1 tablespoon chopped fresh mint leaves

Directions

Step 1
1

In a bowl, blend brown sugar, soy sauce, lemon juice, sesame oil, chile flakes, broth, and minced ginger; set sauce aside.

Step 2
2

Cut slender Asian eggplant into 1- by 2-in. slices or regular globe into 1 1/2-in. chunks; or cut small, egg-shaped Indian eggplant in half lengthwise. Set aside.

Step 3
3

Bring 3 cups water to a boil in a 12-in. wok or frying pan over high heat. Add broccolini; cook, covered, until stems are just tender, 3 to 4 minutes. Transfer to a bowl of ice water; when cool, drain and set aside.

Step 4
4

Drain and dry wok, add canola oil, and heat over high heat. Add slivered ginger; cook, stirring, until golden, 2 minutes. Transfer ginger to paper towels. Pour oil into a bowl; return 1 tbsp. oil to wok.

Step 5
5

Add half of eggplant to wok over high heat. Cook, turning often, until lightly browned, 3 minutes. Transfer to a bowl. Add remaining oil to wok with remaining eggplant and the shallots. Cook as before.

Step 6
6

Return eggplant to wok with sauce. Bring to a boil; cover, reduce heat, and simmer, stirring occasionally, until eggplant is soft when pressed, 8 to 15 minutes.

Step 7
7

Lay broccolini on eggplant, cover, and heat 2 minutes. If needed, cook, uncovered, over high heat until most of liquid evaporates, 1 minute. Stir in cilantro and mint and top with fried ginger.

Braised Eggplant and Broccolini with Fried Ginger