Tender Braised Eggplant with Tuna: A Simple and Flavorful Side Dish
Add a delicious eggplant dish to your repertoire: Braised Eggplant with Tuna
I find that eggplants, which can sometimes be dry, are best when steamed until moist and tender. This recipe uses two eggplants from the fridge, cut into moderate thickness and braised with tuna in a savory sauce. The result is a wonderfully moist and flavorful eggplant side dish. Serve it over rice for a simple yet elegant one-bowl meal.
Ingredients- 2 medium eggplants
- 1 can (150g) tuna, with oil
- 1 Tbsp minced garlic
- 1 Tbsp red pepper flakes (gochugaru)
- 1 cup (200ml) anchovy and kelp broth
- 1 green onion
- 2 Tbsp soy sauce for soup (or 1.5 Tbsp regular soy sauce)
Cooking Instructions
Step 1
Wash the 2 eggplants thoroughly, trim the ends, and slice them diagonally into about 1cm thick pieces. Cut each piece in half lengthwise if they are too wide. Place the cut eggplants into a pot. Cutting them this way helps the sauce penetrate better and makes them easier to eat.
Step 2
Add the entire can of 150g tuna, including the oil, directly over the eggplants. The tuna oil will impart a wonderful flavor to the eggplants, making them even more delicious.
Step 3
Now, let’s add the seasonings. Add 1 Tbsp of minced garlic and 1 Tbsp of red pepper flakes. Pour in 2 Tbsp of soy sauce for soup (or adjust to your preference, considering the saltiness of the tuna) to add a rich umami flavor. Finely chop the white parts of the 1 green onion and add them to the pot. (We’ll use the green parts later for added aroma.)
Step 4
Pour in 1 cup (approximately 200ml) of anchovy and kelp broth. The broth will help the ingredients cook until tender and add a depth of flavor. Using broth instead of plain water will result in a much richer taste.
Step 5
Gently stir all the ingredients in the pot to ensure they are evenly coated with the sauce. It’s important that the sauce is distributed uniformly among the eggplant and tuna.
Step 6
Cover the pot and bring it to a boil over medium-high heat. Once it starts bubbling vigorously, reduce the heat to medium-low and let it simmer gently. This process allows the eggplants to become tender and absorb the flavors of the sauce. Simmer for about 10-15 minutes.
Step 7
Check if the eggplants are tender and the sauce has reduced to a desirable consistency. Finally, add the chopped green parts of the green onion and a pinch of black pepper (if desired) for extra aroma and flavor. Simmer for another minute or two until fragrant. Your delicious braised eggplant with tuna is ready! It’s perfect served over hot rice for a simple yet satisfying meal.
