Eggplant is a versatile vegetable packed with nutrients, including fiber, vitamins A, B, C, K, and P, as well as folic acid. It’s also rich in minerals like potassium, magnesium, calcium, and phosphorus. Regular consumption of eggplant may help prevent type 2 diabetes, support heart health, and aid in weight loss. When choosing eggplants, look for ones with a deep purple color, a smooth and shiny skin, and a firm, heavy feel. The stem should be green and attached.
Ingredients for Braised Eggplant
– 4 eggplants
– 200 gr pork belly
– 3 tofu cakes
– 2 tomatoes
– Garlic, shallots, turmeric, scallions, Thai basil, and piper sarmentosum leaves
– Seasonings: fish sauce, salt, shrimp paste, fermented rice paste, seasoning powder, black pepper, and cooking oil
How to Cook Delicious Braised Eggplant
Braised Eggplant Recipe
Step 1: Preparation
Braised eggplant is a classic Vietnamese dish that includes pork belly. Start by cleaning the pork belly and cutting it into bite-sized pieces. Peel the eggplants and cut them into wedges, then soak them in a mixture of diluted salt water and vinegar or lemon juice for 30 minutes. This process removes any bitterness and prevents discoloration, ensuring the eggplants remain white and firm. Cut the tomatoes into wedges, similar to the eggplants. Strain the fermented rice paste to remove any lumps. Grate and strain the turmeric to extract the juice. Crush the garlic cloves. Finely chop the scallions, Thai basil, and piper sarmentosum leaves.
Step 2: Cooking
The best tofu for this dish is grilled tofu, but if it’s unavailable, simply cut the tofu into bite-sized pieces and pan-fry them. Sear the pork belly until the edges are slightly charred. Marinate the pork belly with fish sauce, shrimp paste, turmeric juice, and black pepper to enhance its flavor.
Step 3: Braising
In a pan, sauté the shallots until fragrant, then add the marinated pork belly. Stir-fry the pork until it changes color, then add the tomatoes and continue cooking. Pour in enough water to just cover the meat and simmer over low heat until the pork is tender. Add the eggplants and continue cooking. Pour in the turmeric juice and fermented rice paste, and add more water if needed. Adjust the seasoning with fish sauce and salt to taste. Simmer for another 15-20 minutes. When the eggplants turn slightly translucent, add the tofu and continue braising for a few more minutes. Finally, add the scallions, Thai basil, piper sarmentosum leaves, and crushed garlic. Stir well and turn off the heat.
The Secret to Delicious Braised Eggplant
Step 4: Final Product
The braised eggplant is now ready to be served. The eggplants should retain their shape but be soft and tender, complementing the fatty pork belly and creamy tofu. The broth should be a rich, slightly tangy yellow color, stimulating your taste buds. This dish goes well with either rice or noodles.
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