Chinese Style Braised Eggplant
A really great way to braise eggplant in 20 minutes and using Vegemite in substitution for dark soy. You steam the eggplant, then score and then braise in a sauce before serving on top of some rice.
Cooking Time- 20 minutes
Skill Level- Easy
1 tablespoon of honey
2 teaspoons of Vegemite
1 teaspoon of garlic, microplaned
1 teaspoon of ginger, microplaned
1 tablespoon of water
1 tablespoon of oyster sauce
2-3 stalks of chives
1 teaspoon of sesame seeds
1 cup of cooked jasmine rice, to serve
Cut the tops and bottoms from the eggplant. Then cut into 7cm lengths.
Peel the skins.
Steam for 10 minutes. If you don’t have a steamer, you can fill a small pot with boiling water and nest a colander into it as a makeshift steamer, which is how I steam at home.
Remove eggplant from steamer and allow to cool for a few minutes until okay to handle.
Cut into half and then use a small paring knife to make small shallow cuts along the eggplant.
Heat a pan with some oil and brown the eggplant cut side down for 2 minutes before flipping and pouring in the braising sauce.
Spoon the sauce over the eggplant pieces and allow the sauce to reduce and stick to the eggplant.
Transfer into a bowl with rice and garnish with spring onion and sesame seeds.
Watch the Process