They Caramelized Eggplant with Soy Sauce Maybe the last eggplant recipe of the year! I needed to finish in style and in greed. This recipe idea came to me because I really wanted caramel pork, but since I didn’t have the meat, I turned my attention to eggplant. Decision? not bad !!
Caramelized Eggplant Has a Heartwarming Side of Something Asian Cuisine, Sweet and salty sides, sticky sauce, flavor marked with umami! The downside of Asian cuisine is that they often require very specific ingredients, and you may not necessarily know how to use them later! Here, I decided to keep it simple, without ingredients that can’t be found or recreated, and above all vegan!
It’s a perfect idea to take advantage of the end of the eggplant season, when they are small and starting to become scarce on the stalls! this is a delicious late summer recipes, slightly richer and more covered, to gradually move into winter.
How to make Caramelized Eggplant?
First you need eggplant! I recommend you choose them the smaller, classic variety, oblong and a lovely intense purple. Choosing them smaller in size will ensure that you have an eggplant that isn’t too spongy, and it’s easy to cut into pieces!
The secret of this dish lies in its delicious coating sauce! A sauce with the good flavor of caramel, thanks to soy sauce with just the right amount of character! The ingredients to make this delicious topping are as follows:
whole sugar
This is the basic ingredient that will allow for the caramelization and good flavor of the caramel for successful caramelized eggplant! I make an amber caramel, not too deep so as not to add too much bitterness, as the soy sauce will also bring out the bitterness.
soy sauce
This will help bring out the full flavor and deeper color of the sauce. I use both sweet soy sauce, which is slightly syrupy, and salty soy sauce, which has less salt so it doesn’t get too salty.
Sesame oil
This will provide the delicate “roasted” note and needed fat. It is a sensitive oil which should be poured in minimal quantity and kept cool.
grated garlic
It brings out the aroma in the sauce, with an intense and slightly spicy note. Be careful to choose it as young as possible so as not to have a very pronounced and persistent flavor… for as long as you want!
ginger powder
It will warm up the sauce because of its mild lemon flavor, but above all for its spicy note, it will give the sauce an extra tone, giving your taste buds a trip.
cornstarch
This is what will create the texture of the sauce, which will more or less coat it. It’s important to dose it well, so that there isn’t too much of a bonded sauce. The cornstarch should also be well thinned on top so that the sauce doesn’t form lumps.
white wine
A little tangy touch that goes well! You can use lemon, but I love the special taste of white wine in the sauce!
My Caramelized Eggplant with Soy Sauce
Here’s my recipe, made with products readily available in “classic” stores. Soy sauce can be found in the “World Products” section of your general store, sesame oil can be found in the oils section with olive oil, or even in the World Products section, depending on the store!
I served these brinjals with white rice. They can also go very well with caramelized chicken or caramel pork!
Part: 4 People
