EGgplant, prune and ginger

Spicy Braised Eggplant With Prunes


MAKE AHEAD: The cooled eggplant can be refrigerated in an airtight container for up to 1 week.

Makes about 4 1/2 cups (4 to 6 side-dish servings)

Ingredients:

• 6 tablespoons vegetable oil
• 2 large (about 2 1/4 pounds total) purple eggplants, peeled and cut into 1-inch cubes
• 1 tablespoon finely chopped garlic
• 2-inch piece peeled ginger root, grated (1 tablespoon)
• 2 bunches scallions (12 to 14 total), white and light-green parts cut on the diagonal into 1-inch pieces
• 1 3/4 cups homemade or no-salt-added vegetable broth
• 2 tablespoons low-sodium soy sauce
• 3/4 cup chopped pitted prunes
• 1 tablespoon salted Chinese black beans, finely chopped (optional)
• 2 tablespoons water
• 1 teaspoon cornstarch
• Leaves from 4 to 6 stems cilantro, coarsely chopped, for serving (optional)
• 1 small serrano pepper, stemmed, seeded and finely chopped, for serving (optional)

Directions:

Heat half of the vegetable and half of the sesame oil in a large skillet over medium-high heat. Once they begin to shimmer, add half of the eggplant and stir-fry for about 8 minutes or until browned on all sides. Use a slotted spoon to transfer to the slow-cooker. Repeat with the remaining oils and eggplant.

Reduce the heat to medium; add the garlic, ginger and scallions to the skillet. Stir-fry for 3 minutes, then add to the slow-cooker along with the broth, soy sauce, prunes and the Chinese black beans, if using. Cover and cook on LOW for 3 to 4 hours. The eggplant will be quite tender.

Whisk together the water and cornstarch in a small bowl, then stir into the eggplant mixture. Increase the heat to HIGH; cover and cook for 30 minutes. The mixture should thicken.

Spoon the eggplant and its sauce into a serving bowl; garnish with the cilantro and serrano pepper, if desired. Serve warm.