How to Make Matt Lozano’s Braised Eggplant | Farm To Table - video Dailymotion

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Aired (July 30, 2023): Matt Lozano takes the helm as he teaches us how to make his version of braised eggplant with a sauce made from soy sauce and sugar.

Transcript

00:00 [theme music]

00:04 This is what we harvested earlier.

00:11 Do you have a dish in mind?

00:13 Braised eggplant.

00:15 Take it away, brother.

00:17 It's solid.

00:18 So, how do we do this?

00:19 We'll peel the eggplant and cut it into small parts.

00:25 Okay, go ahead.

00:26 Try it.

00:27 It's solid, right?

00:28 What sauce are you going to use?

00:31 Oyster sauce.

00:34 Then, we'll add salt, pepper, and sugar.

00:40 Okay.

00:41 Then, we'll garnish it with scotch.

00:43 I'll prepare your sauce.

00:47 We'll thicken it with cornstarch.

00:54 So, what we'll do is to use the butterfly return technique.

00:59 You're still using the butterfly return technique.

01:03 Right?

01:04 So, it's like...

01:06 It's like...

01:08 Like this, right?

01:10 Yeah, okay.

01:11 That's enough.

01:16 So, when it's cooked, it'll open up.

01:19 It'll soften.

01:21 For your sauce, I added soy sauce and sugar.

01:26 Soy sauce, cornstarch, and vinegar.

01:30 That's it.

01:31 When it's cooked, we can use the butterfly return technique.

01:41 Look at that. It's opening up.

01:47 We'll wait for it to soften so we can open it up for sear.

01:52 Let's season it.

01:53 Let's go. Let's G!

01:55 So, this is our oyster sauce.

01:59 I'll just add it so that we can flip it.

02:05 The color will look good.

02:06 You're just adding oyster sauce.

02:08 It's so simple, right?

02:09 We'll just use one ingredient.

02:11 Let's just wait for it to cook.

02:14 Let's wait for it to brown a bit so that Chef JR can look good.

02:19 I think we can flip it now.

02:22 Beautiful.

02:25 -There you go. -That's what we're looking for.

02:30 -That's amazing. -It looks good.

02:32 Oops, it's stuck.

02:34 It's sinking.

02:36 I'll taste it, Bro.

02:38 -Oh, it's sinking. -There you go.

02:40 Oh, my.

02:41 -It's so good. -It's amazing.

02:44 It's called "Kaneng, Bro."

02:46 There you go.

02:48 That's what I'm talking about.

02:52 We're looking for a consistency that's not too runny.

03:03 -Not too runny. -Yeah.

03:05 Not too runny.

03:09 -There you go. -Okay.

03:11 Simple as that, sir.

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03:47 [BLANK_AUDIO]

How to Make Matt Lozano’s Braised Eggplant | Farm To Table

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