Eel Braised with Aubergine

Method

1. 1 Remove the slime from the eel, then cut it into pieces and marinate it with fish sauce and pepper for 15 minutes.
2. 2 Cut the eggplant into pieces, soak them in salt water for 10 minutes, and then squeeze out the excess water.
3. 3 Pan-fry the eggplant for 5 minutes until the cut side is slightly browned; this prevents the eggplant from becoming mushy when braised.
4. 4 Caramelize the sugar, coat the eel with the caramel, then pour in 150 ml of water and simmer for 15 minutes.
5. 5 Return the eggplant to the pot and simmer for another 10 minutes to allow it to absorb the sauce, then sprinkle with chopped scallions and pepper.

With an appliance

• Oven 45 min

  For steps 4–5: cover and cook the eel on the middle rack of the oven at 170 degrees for 20 minutes, then add the pan-fried eggplant for the last 8 minutes; do not stir to prevent the eel and eggplant from breaking apart.