Date: 06/15/2024 06/16/2024
Location: Star Ocean Meditation Center
Teacher: Otto Huang
Weekly Buddhist Cuisine Menu
Braised Eggplant in Sauce
Summary:
This is a tender, flavorful vegan braised dish where eggplant absorbs the rich umami sauce, creating a soft and savory meal perfect for serving with rice.
Ingredients:
Long eggplants 2 (about 300g, cut into sections or strips)
Red bell pepper 50g (sliced, optional)
Ginger powder 1/2 teaspoon (optional)
Light soy sauce 1.5 tablespoons
Vegetarian oyster sauce 1 tablespoon (optional)
Sweet bean paste (Tianmianjiang) 1 tablespoon
Salt 1/2 teaspoon
White pepper powder to taste (optional)
Five-spice powder 1/2 teaspoon (optional)
Water 100ml
Vegetable oil 2 tablespoons
Instructions:
1. Prepare Ingredients:
Wash the eggplants and cut them into 5 cm sections or strips. Slice the red bell pepper if using.
2. Pan-Fry the Eggplant:
Heat 1 tablespoon of vegetable oil in a pan, add the eggplant pieces, and pan-fry over medium heat until golden brown. Remove and set aside.
3. Sauté the Sauce:
Add another tablespoon of vegetable oil to the pan. Stir in the sweet bean paste, light soy sauce, vegetarian oyster sauce (optional), ginger powder, white pepper powder (optional), and five-spice powder (optional), stirring until aromatic.
4. Braise the Eggplant:
Return the fried eggplant to the pan, mix well with the sauce, then pour in 100ml of water. Cover and simmer over low heat for 8-10 minutes to allow the eggplant to fully absorb the flavors.
5. Add the Red Bell Pepper:
Toss in the red bell pepper slices and braise for another minute to enhance the color and taste.
6. Serve and Enjoy:
Turn off the heat and transfer to a serving plate. The dish is tender, deeply flavorful, and pairs wonderfully with rice.
