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Slow cooked eggplants & shallots

Author: Shelly


  • ¼ cup vegetable oil
  • 5 large shallots or 2 large onions - sliced roughly
  • 4 scallions - chopped roughly
  • 1 tablespoon finely chopped ginger or 1 teaspoon grated
  • 4 eggplants - sliced or diced (the fat ones, sliced and quartered)
  • 1 teaspoon five spice blend - cinnamon, cloves, fennel, star anise, and Szechuan peppercorns or baharat
  • 1 tablespoon Chinese black vinegar or balsamic vinegar
  • 1 tablespoon soy sauce


  • Warm the oil in a medium Dutch oven (or another heat proof pot) over high heat. Add the shallots, scallions and ginger and fry for 2-3 minutes, mixing occasionally. Add the 5 spice blend and mix. Add the eggplants and mix. Sprinkle salt and cook for 2-3 minutes. Add ½ cup water, black vinegar and soy sauce and bring to a boil. Lower the heat to medium-low and cover the pot. Cook for 20 minutes.
  • Preheat the oven to 400°F/200°C. Uncover the pot, check and add salt if necessary, then roast until the eggplants are extremely tender and caramelized, about 25-30 minutes. Serve as a side or over jasmine or basmati rice for light dinner.