in China

Braised pumpkin with eggplant

updated

Spread the love

Ingredients for 3 servings:

  • 200 g eggplant(s)
  • 500 g pumpkin(s)
  • 3 garlic cloves
  • 3 tbsp oil (peanut oil)
  • 500 ml vegetable stock
  • 2 ½ tbsp sugar
  • Pepper, freshly ground
  • 1 ½ tsp salt
  • 2 tbsp oil (sesame oil)

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Clean and wash the eggplants and cut into triangular pieces. Peel, deseed, and dice the pumpkin. Peel and finely chop the garlic. Add peanut oil to a hot wok and fry the garlic. Fry the eggplants for about 2 minutes. Add the pumpkin. After about 1 minute, add the vegetable stock, bring to a boil, and cook in the covered wok over medium heat for about 20 minutes. Season with sugar, pepper, and salt to taste and cook for about 3 minutes more. Increase the heat if necessary to reduce the liquid. Drizzle with sesame oil to serve. Note: The same amount of zucchini can be used instead of pumpkin.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Chicory, zucchini and leaf spinach baked

Peach Melba Cake