On the Table: Stewed Ginger Eggplant

I loved the stewed eggplant I had at Lyon Hall recently, so I decided to try to make something similar at home.  I add in some ginger, which provided wonderful flavor.  It was really easy, and delicious!  At Lyon Hall, the stewed eggplant was served as a side with rockfish, but I decided to serve it over pasta.  To prepare:

Dice up one small yellow onion.

Partially peel one medium-sized eggplant.  I peeled off about half of the skin, but if you dislike the skin, you could peel off all of it (or if you really like the skin, you could leave on all of it!).  Cut the eggplant up into medium-sized pieces.

Put a medium-sized pot (with a lid) over medium heat.  Thinly coat the bottom of the pan with canola oil.  When the oil gets hot, add in the onions.  Cook, stirring often, until the onions get translucent.

Add in the eggplant.  Cook, stirring often, until the eggplant starts to cook.

Peel a one inch piece of ginger (with a spoon!).

Grate the piece of ginger into the pot.  Add in a sprinkle of salt and a few twists of freshly ground black pepper.  Add chicken stock to come about halfway up the eggplant.



Allow the liquid to come to a simmer, then cover the pot and turn down the heat so the liquid just maintains a simmer.  Cook for about 30 minutes, or until the eggplant is really really soft.  You could use an immersion blender to make a smooth puree, or you could use a wooden spoon to smash up the eggplant (that is what I did - I liked it a little chunky!).

Serve over pasta, topped with grated parmesan cheese.

Enjoy!