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Braised Eggplant and Broccolini with Fried Ginger

Serves 4 to 6

Total Time
55 mins

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

su-Braised Eggplant and Broccolini with Fried Ginger Image

Photo: Iain Bagwell; Styling: Emma Star Jensen

 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
Step 1

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

Step 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

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

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

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

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

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.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 168Calories from Fat 56
% Daily Value *
Total Fat 11g17%

Saturated Fat 1g5%
Cholesterol 2.5mg1%
Sodium 387mg17%
Total Carbohydrate 17g6%

Dietary Fiber 3.6g15%
Protein 3.2g7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.