Claypot Eggplant Braised (Cà tím kho) Recipe

 

Ingredients

Prepping 

1 lb. Eggplant

2 Fresh Tofu

5 Shiitake mushroom

1 tsp. Salt

Water

Cooking 

1 Tbsp. Olive Oil

1 Tbsp. minced Garlic

1/2 tsp. Salt

2 tsp. Sugar

1 tsp. Mushroom Seasoning

2 Tbsp. Water (add more if needed)

Shiitake mushroom

Fried Tofu

Fried Eggplant

chopped Green Onions

Ground Black Pepper

Fill a bowl with water and add in 1 tsp. Salt. Mix well. Peel 1 lb. Eggplant and place into the bowl of water. Then cut into slices (about 1/2 inch thick). Rinse with water. Pan fry the eggplant for about 1 minute.  Remove from oil and set aside. 

Rinse and cut 2 Fresh Tofu.  Fry until golden. Remove from oil and set aside.

Soak 5 Shiitake mushroom until soften.  Rinse with water. Cut into bite size pieces and set aside. 

In a claypot (medium heat), add in 1 Tbsp. Olive Oil. Add in 1 Tbsp. minced Garlic, saute for a few seconds. Add 1 tsp. Soy Sauce, 1/2 tsp. Salt, 2 tsp. Sugar, 1 tsp. Mushroom Seasoning, 2 Tbsp. Water and stir.  Then add in the shiitake mushroom, Fried Tofu, Fried Eggplant and mix (be careful the eggplant might break apart easily). Continue to let it cook on medium heat. Let it cook for 2 minutes, add 1 more Tbsp. Water if it looks too dry.  Then add in the chopped Green Onions. Add some Ground Black Pepper.  Remove from heat and serve with meal.  Enjoy.