Asian-inspired Eggplants

Ingredients

• 500 g Eggplants (cut into pieces)
• 2 units Fresh onions (whites separated from greens)
• 2 tablespoons Tomato paste
• 4 tablespoons Soy sauce
• 2 tablespoons Sesame oil (for flavor)
• 2 tablespoons Balsamic vinegar
• 2 tablespoons Cooking oil (neutral vegetable oil)
• 3 tablespoons Fresh chopped ginger
• 4 cloves Minced garlic
• 1 tablespoon Palm sugar or coconut sugar
• 1 teaspoon Red pepper flakes (optional) (optional)
• 10 cl Ice water (for the initial cooking of the eggplants)

Instructions

1. Prepare the vegetables

   Wash the eggplants, cut them into pieces about 2 cm. Slice the onions and separate the white parts from the greens. Chop the ginger and garlic.

   Time: PT5M

2. Initial cooking of the eggplants

   Place the eggplant pieces in a pan, add 10 cl of ice water, cover and cook over high heat for 5 minutes. They should remain slightly firm.

   Time: PT5M

   Temperature: feu vif

3. Drain the eggplants

   Remove the pan from the heat, drain the water and set the eggplants aside in a bowl.

   Time: PT1M

4. Sauté the onion whites

   Heat 2 tablespoons of cooking oil in the pan. Add the onion whites and cook until they become translucent (about 3 minutes).

   Time: PT3M

   Temperature: feu vif

5. Add the onion greens, garlic and ginger

   Stir in the onion greens, minced garlic and ginger. Stir-fry over high heat for 2 minutes.

   Time: PT2M

   Temperature: feu vif

6. Season with chili and sesame oil

   Add the red pepper flakes (if desired) and the sesame oil. Mix quickly.

   Time: PT1M

   Temperature: feu vif

7. Add tomato paste, vinegar and soy sauce

   Pour in the tomato paste, balsamic vinegar, soy sauce and palm sugar. Mix well to obtain a smooth sauce.

   Time: PT2M

   Temperature: feu moyen

8. Simmer the eggplants with the sauce

   Return the eggplants to the pan, toss to coat with the sauce and let simmer over medium heat for 7 minutes so they absorb the flavors.

   Time: PT7M

   Temperature: feu moyen

9. Adjust seasoning and serve

   Taste one last time, adjust salt or sugar if needed, then serve hot, optionally garnished with a few coriander leaves or toasted sesame.

   Time: PT2M

Nutrition Facts

Calories

150

Protein

3 g

Carbohydrates

12 g

Fat

8 g

Fiber

4 g

Ingredient Substitutions

• Instead of Eggplants: Zucchini
• Instead of Fresh onions: Shallots
• Instead of Tomato paste: Tomato purée
• Instead of Soy sauce: Tamari (gluten‑free)
• Instead of Sesame oil: Peanut oil
• Instead of Balsamic vinegar: Rice vinegar
• Instead of Cooking oil: Sunflower oil
• Instead of Fresh chopped ginger: Ground ginger (½ tsp)
• Instead of Minced garlic: Garlic powder (½ tsp)
• Instead of Palm sugar or coconut sugar: Brown sugar
• Instead of Red pepper flakes (optional): Fresh chili

Equipment Needed

• Chef's knife
• Cutting board
• Frying pan (or wok)
• Wooden spatula
• Measuring spoons
• Mixing bowl (optional)

Critical Steps — Do Not Skip

• Initial cooking of the eggplants without overcooking
• Simmer the eggplants long enough for them to absorb the sauce

Chef Tips from the Video

• Use very cold water for the first cooking to stop the eggplants immediately.
• Add a splash of lime juice just before serving for extra freshness.

Troubleshooting

Storage

Refrigerator: Store in an airtight container, 3‑4 days in the refrigerator.

Freezer: Can be frozen up to 1 month, well wrapped.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the sauce (soy sauce, vinegar, sugar, tomato paste) ahead of time and refrigerate.
• Cook the eggplants ahead of time and reheat quickly before serving.