Braised Eggplant Claypot
Eggplant seared then braised until deeply flavorful and finished in a claypot — a rich, hearty centerpiece for a vegetarian dinner.
✍️ Veg.Pub EditorialPublished 2026-04-09👁 77 views
Calories
310
kcal
Servings
2
Prep time
25
min
Diet
vegan
🧺 Ingredients
- Eggplants2
- Minced garlic10g
- Chili bean sauce15g
- Light soy sauce10ml
- Sugar5g
- Cooking oil20ml
- Chopped scallions5g
👩🍳 Steps
- 1Cut the eggplant into rough chunks, salt for 10 minutes, then squeeze out the excess moisture.
- 2Heat a generous amount of oil in a pan and sear the eggplant until the skin puckers slightly, then remove.
- 3Leave a little oil in the pan and stir-fry the garlic and chili bean sauce until fragrant.
- 4Return the eggplant to the pan, and add the light soy sauce, sugar, and a splash of water.
- 5Transfer to a claypot and simmer over low heat for 8 minutes until flavorful and the sauce reduces.
- 6Sprinkle with chopped scallions and serve.
📊 Nutrition
| Protein | 5g |
| Iron | 1.4mg |
| Calcium | 35mg |
| Fiber | 6g |
Introduction
Eggplant is cut into rough chunks, seared until the skin puckers slightly, then braised with minced garlic and chili bean sauce until deeply flavorful, and finally transferred to a claypot to simmer down over low heat before serving straight from the pot, sizzling and fragrant. It makes a wonderful centerpiece for dinner. Eggplant absorbs flavor exceptionally well, turning soft and richly seasoned after braising — no meat needed. This is a classic dish that keeps making repeat appearances on many vegetarian dinner tables.
Nutrition Highlights
- Eggplant skin is rich in anthocyanins and other antioxidants, so it's best to cook it unpeeled to retain the nutrients
- Eggplant is low in calories but very filling, making it useful for managing overall calorie intake
- Chili bean sauce and garlic add rich flavor along with a small amount of minerals
- Served with rice, this dish rounds out into a fairly balanced meal
Tips
- After cutting, salt the eggplant lightly and let it sit for 10 minutes to draw out moisture, which reduces how much oil it absorbs later
- Make sure both the pan and oil are hot before searing the eggplant — a quick sear to color the surface is enough; don't overcook it at this stage
- Simmering slowly in a claypot at the end helps the eggplant absorb more flavor without breaking down into mush
- For a bolder flavor, add a bit of Pixian chili bean paste for a richer, more savory result
- Don't waste the leftover sauce — it's delicious mixed into rice or noodles
Author: Veg.Pub Editorial
