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Braised Eggplant and Broccolini with Fried Ginger

Photo: Iain Bagwell; Styling: Emma Star Jensen

Total time 55 mins

Serves 4 to 6

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


  • 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

Nutrition Information

  • calories 168
  • caloriesfromfat 56 %
  • protein 3.2 g
  • fat 11 g
  • satfat 1 g
  • carbohydrate 17 g
  • fiber 3.6 g
  • sodium 387 mg
  • cholesterol 2.5 mg

How to Make It

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

  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.

  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.

  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.

  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.

  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.

  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.