High Protein Braised Eggplant

Elevate your dinner game with this flavorful High Protein Braised Eggplant, a perfect blend of rich textures and bold, umami-packed flavors. This wholesome recipe pairs tender eggplant and crispy golden tofu, creating a satisfying plant-based dish that's both hearty and nutritious. Enhanced with a savory sauce made from soy sauce, hoisin, and vegetable broth, it strikes the perfect balance of sweet and salty. Fresh red bell peppers and aromatic garlic add bursts of flavor, while a cornstarch slurry ensures a glossy, thickened consistency. Ready in just 45 minutes, this high-protein, vegan dish is ideal for weeknight dinners or meal prep, offering 4 generous servings. Garnished with vibrant green onions and a drizzle of sesame oil, it’s a feast for both the eyes and the taste buds. Serve it over steamed rice or with crusty bread to soak up every bit of the luscious sauce!

Nutriscore Rating: 82/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 medium eggplant
• 14 ounces extra-firm tofu
• 3 tablespoons olive oil
• 1 medium onion
• 4 garlic cloves
• 3 tablespoons soy sauce
• 2 tablespoons hoisin sauce
• 1 cup vegetable broth
• 1 medium red bell pepper
• 3 green onions
• 1 teaspoon sesame oil
• 0.5 teaspoon salt
• 0.5 teaspoon black pepper
• 1 tablespoon cornstarch
• 2 tablespoons water

Directions

Step 1

Press the tofu to remove excess moisture by wrapping it in a clean kitchen towel and placing a heavy object on top for 15 minutes.

Step 2

Cut the pressed tofu into 1-inch cubes.

Step 3

Slice the eggplants into 1-inch thick rounds, then quarter each round.

Step 4

Chop the onion and mince the garlic cloves.

Step 5

In a large skillet or wok, heat 2 tablespoons of olive oil over medium heat. Add the cubed tofu and cook until golden on all sides, about 8 minutes. Remove and set aside.

Step 6

In the same skillet, add the remaining tablespoon of olive oil. Add the chopped onion and minced garlic, sautéing until the onion is translucent, approximately 3 minutes.

Step 7

Add the eggplant pieces and sliced red bell pepper to the skillet. Stir-fry for about 5 minutes until the vegetables start to soften.

Step 8

In a small bowl, mix the soy sauce, hoisin sauce, and vegetable broth. Pour the mixture over the eggplant and bell peppers, stirring well to combine.

Step 9

Cover the skillet and let the mixture braise over low heat for 10 minutes until the eggplant becomes tender.

Step 10

In a separate small bowl, combine cornstarch and water, stirring to make a slurry. Add this slurry to the skillet and stir until the sauce thickens, about 2 minutes.

Step 11

Return the tofu to the skillet, mixing gently to incorporate. Cook for an additional 3 minutes to heat through.

Step 12

Add the sesame oil, salt, and black pepper, stirring to combine.

Step 13

Garnish with chopped green onions before serving.

Nutrition Facts

Serving size	2050.6 grams (2050.6g)

Amount per serving	% Daily Value*
Calories	1676

Total Fat 93.60g	120%
Saturated Fat 14.40g	72%
Polyunsaturated Fat 11.90g
Cholesterol 1mg	0%
Sodium 5229mg	227%
Total Carbohydrate 142.00g	52%
Dietary Fiber 49.00g	175%
Total Sugars 61.80g
Protein 86.10g	172%

Vitamin D 0IU	0%
Calcium 2960mg	228%
Iron 17mg	97%
Potassium 4510mg	96%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 48.0%

Protein: 19.6%

Carbs: 32.4%