Braised Eggplant with Soy, Garlic, and Ginger

Name: Braised Eggplant with Soy, Garlic, and Ginger
Yield: Serves 4 to 6
Cuisine: 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

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Appears in Cook's Illustrated September/October 2019

SERVES4 to 6

TIME50 minutes

Braised Eggplant with Soy, Garlic, and Ginger

WHY THIS RECIPE WORKS

Our braised eggplant boasts a meltingly tender, creamy texture. We cut the eggplant into slim wedges, making sure that each piece had some skin attached to keep it from falling apart during cooking. Instead of treating the dish as a stir-fr...

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