Sticky-sweet Eggplant, Charlotte Style

Dry-frying the eggplant slices before simmering in the sauce

This dish was taught to me way back when by a Bellair Crew member named Charlotte. Since then, it’s a summer staple and what I generally serve to folks who say they don’t like eggplant. In this dish, the eggplant is sweet and sticky and has the flavor of sweet soy. I generally use it as a side dish or part of a larger rice bowl concoction as it’s strong (salty/sweet) on its own.

First, make a sauce, like this or similar: 1+ garlic cloves, sliced. An inch of ginger, grated. 1/4 cup soy sauce. 1/4 cup of brown or regular sugar. 2 tbs each rice wine vinegar and fish sauce. 3/4 cup+ water. The exact mixture isn’t super important and you can reduce the soy sauce/sugar to make it more mild for a main dish.

Served over sushi rice with carrots and cucumbers

In batches, char asian or other eggplant (1-2 Italian, 3-4 Asian), sliced, in a dry skillet. Alternatively, roast the slices in a hot oven (450) with no oil. I do the oven method for a crowd, the skillet when it's just me and my husband. Once all eggplant is pre-cooked (not necessary to cook all the way, just want to make some toasty edges), throw it all into a big skillet or wok over high heat and dump in the sauce. Simmer, covered, until the eggplant begins to soften. If the sauce is thin, remove the lid so it reduces. Adjust to your taste. If the eggplant aren't fully soft, you can add more water and keep reducing until it is.