Butter-Braised Eggplant with Garlic and Toasted Peanuts

Method

How to make it

1. 01

   Place eggplant rounds in a colander, sprinkle with 1 tsp salt, and let them drain for 15 minutes to remove bitterness and excess moisture. Pat dry with paper towels.

2. 02

   In a wide, heavy-bottomed skillet over low heat, combine butter and vegetable oil. Once butter has melted and the mixture is fragrant (~3 minutes), add the sliced garlic.

3. 03

   Gently cook the garlic in the butter-oil mixture until golden brown and fragrant, about 8 minutes, stirring occasionally to avoid burning.

4. 04

   Add the eggplant rounds in a single layer to the skillet. If needed, cook in batches. Spoon some of the garlic butter over the eggplants.

5. 05

   Cover the skillet with a lid and cook on the lowest heat possible for 50 minutes, turning the eggplants halfway, until they are very tender and have absorbed the buttery garlic flavor.

6. 06

   While the eggplants cook, toast the peanuts in a dry skillet over medium heat for 3-4 minutes, stirring constantly, until golden and aromatic. Remove and set aside.

7. 07

   Once eggplants are tender, drizzle soy sauce and calamansi juice over them, gently stirring to coat evenly. Adjust seasoning with salt and pepper.

8. 08

   Transfer the eggplants and garlic butter to a serving dish. Sprinkle toasted peanuts, sliced chili (if using), and chopped cilantro on top before serving.