Eggplant, that versatile and often overlooked vegetable, transforms into a culinary masterpiece with this stuffed eggplant recipe. Its deep purple skin hides a tender flesh, perfectly suited to absorbing the rich flavors of savory fillings. Whether you're a seasoned cook or a kitchen novice, this recipe offers a satisfying and flavorful dish that's surprisingly easy to prepare. Imagine tender eggplant halves brimming with a fragrant mixture of herbs, spices, and your favorite protein – a truly comforting and impressive meal.
This stuffed eggplant recipe is more than just a dish; it's a journey into the heart of Mediterranean cuisine, showcasing the simple elegance of fresh ingredients. From the careful preparation of the eggplant to the artful layering of the filling, each step contributes to a final product that's both beautiful and delicious. Ready to embark on this culinary adventure? Let's dive into the step-by-step instructions.
Tools Needed
- Bowl
- Knife
- Hole Punch
- Non-stick Pan
Ingredients
- Eggplant
- Tofu: 200g
- Tomato: 2
- Green Onion
- Flour: 20g
- Sugar
- Vegetarian Seasoning
- Cooking Oil
- Soy Sauce: 1 tablespoon
- Chili Sauce: 1 tablespoon
- Vegetarian Oyster Sauce: 1 teaspoon
- Water: 1 cup
Step-by-Step Instructions
Step 1. Prepare the Eggplant and Filling
- Choose a large eggplant. The bigger the better for stuffing.
- Crush 200g of tofu in a bowl. Add chopped green onion, sugar, vegetarian seasoning, and 20g of fried flour. Mix well.
- Cut the eggplant into 2cm thick slices. Use a hole punch to create a hole in the center of each slice. Finely chop the eggplant removed from the center.
- Stuff the tofu filling into the eggplant slices, pressing firmly. Mix the chopped eggplant with remaining tofu to form balls.
- Finely chop the two tomatoes.
Step 2. Pan-fry and Prepare the Sauce
- Pan-fry the eggplant slices and tofu balls until golden brown on both sides.
- Sauté green onions in the same pan, then add chopped tomatoes and stir-fry until fragrant. Season with sugar, vegetarian seasoning, soy sauce, chili sauce, and vegetarian oyster sauce. Add water and bring to a boil.
Step 3. Braising the Eggplant
- Add the pan-fried eggplant and tofu balls to the boiling sauce. Simmer for 20 minutes, adding more water if needed.
Step 4. Serve
- Serve the braised eggplant with bread or rice.
Read more: Vietnamese Braised Pork Ribs: A Step-by-Step Guide
Tips
- Don't rinse the eggplant slices after cutting; this prevents the tofu from falling off during frying.
- Using sugarcane juice can enhance the flavor of the braised dish.
- Fry the tofu balls until golden brown and crispy for a chewy texture.
Nutrition
- N/A
FAQs
1. Can I use a different type of wine?
Yes! A dry red wine like Cabernet Sauvignon or Merlot works well, but a dry white wine like Sauvignon Blanc can also add a nice flavor.
2. How can I make this recipe vegan?
Simply omit the honey or use a vegan honey substitute. Ensure your vegetable broth is also vegan-friendly.
This braised eggplant recipe offers a delightful vegetarian option, showcasing the eggplant's rich flavor enhanced by the subtle sweetness of the wine. From its simple preparation to its deeply satisfying taste, it's a dish perfect for a weeknight meal or a special occasion. Enjoy the comforting warmth and deliciousness of this flavorful eggplant masterpiece!