Asian-style Eggplant

Servings: 2 
Time: 30 min 
Difficulty level: easy
  • 1 med-sized eggplant or 2 aubergines
  • 2 clove(s) garlic, crushed
  • 1 tablespoon(s) fresh pureed ginger
  • 6 tablespoon(s) vegetable oil
  • 1 tablespoon(s) soy sauce
  • 1 tablespoon(s) red chili sauce
  1. Wash the eggplant and peel length-wise stripes, leaving every 2 cm unpeeled. Cut in large cubes, sprinkle with salt and leave for 1 hour. 
  2.  Heat oil in a wok, add minced ginger and garlic, fry till golden for a minute or less. Add the eggplants and fry for 5-10 min. 
  3. When the eggplants are ready add the soy sauce and chili sauce to taste. Sprinkle with sesame seeds.

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