Braised Eggplant with Soy, Garlic, and Ginger

Name: Braised Eggplant with Soy, Garlic, and Ginger
Cuisine: Asia, Chinese, Asian
Ingredients: 1 1/2 cups, water; 1/4 cup, Chinese rice wine or dry sherry; 2 tablespoons, soy sauce; 4 teaspoons, sugar; 2 teaspoons, Asian broad-bean chili paste; 1 teaspoon, cornstarch; 2 (8- to 10-ounce) globe or, Italian eggplants; 1 tablespoon, vegetable oil; 1 , garlic clove, minced; 1 teaspoon, grated fresh ginger; 1/2 teaspoon, toasted sesame oil; 2 , scallions, sliced thin on bias

Side Dishes
Asia
Chinese
Asian
Fruits & Vegetables
Vegetables
Vegetarian
Easter

By Steve Dunn ･ Appears in Cook's Illustrated September/October 2019

For most types of produce, a few basic cooking methods immediately spring to mind. Eggplant? Not so much.

SERVES 4 to 6

TIME 50 minutes

Braised Eggplant with Soy, Garlic, and Ginger

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