Braised Eggplant with Dried Shrimps

Like many, I despised eggplants as a kid but approach them with much love as a grownup. My taste buds now go crazy for its buttery and luscious texture which I once thought was just mushy and tongue-itching. I am thankful that I changed.

Not all eggplants are grilled or fried. These are braised till fork-tender in a sweet gravy of caramelized onions, garlic and minced dried shrimps, seasoned with fish sauce, lemongrass and whole green chilies. This beautiful sweet-umami concoction of eggplants and dried shrimps is simply lip-smacking.

An essential step in this recipe would be to make the rice because not a single drop of the sauce should go wasted.

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Braised Eggplant with Dried Shrimps

Yield: 3-4

Author: Suu Khin

Prep time: 30 MinCook time: 30 MinTotal time: 1 Hour

Ingredients

• 3 medium eggplants or 1 large eggplant, quartered into 3 inch wedges
• ½ cup onion, thinly sliced
• 5 cloves of garlic, minced
• 3 tbsp. dried shrimp, soaked in warm water till soft, then minced
• 3 tbsp. of vegetable oil
• 2 lemongrass stalks, lightly pounded
• 1 tsp. paprika
• 3 tbsp. fish sauce
• 5 whole green chilies

Instructions

1. Heat the vegetable oil and stir fry the onions and garlic till evenly browned.
2. Stir in the paprika.
3. Cook the minced dried shrimps till caramelized.
4. Add the lemongrass and 2 tablespoons of water to get a smooth paste.
5. Add the eggplants and season with fish sauce.
6. Mix well till eggplant pieces are well coated with sauce.
7. Add about 1/2 cup of water and slowly braise the eggplants while covered.
8. Carefully stir one time around 5 minute mark, making sure all eggplants are soaking up the sauces. There is a tendency to mush the eggplants if you do it at a later time.
9. Cook for 8-10 minutes until eggplants are soft.
10. When the oil returns to the surface, stir in the green chilies.

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