Easy Stir-Fried Eggplant Recipe How to prepare
Purple eggplant recipes Ingredients:
• 1/2 cooking onion (purple onions work well for this recipe)
• 6 cloves garlic, minced
• 1-3 red chillies (including seeds), depending on how spicy you like
it
• 1 Chinese (large, with dark purple skin) eggplant, or 2 (thinner,
with light purple skin) Japanese eggplants
• 1/4 cup water for stir-frying
• 2-3 Tbsp. oil for stir-frying
• roughly 1/2 cup (or more) fresh basil
• 2 Tbsp. soy sauce or tamari
• SAUCE:
• 1 Tbsp. fish sauce (or vegetarian fish sauce)
• 2 Tbsp. oyster sauce (or vegetarian oyster sauce)
• 1 tsp. brown sugar
• 1 tsp. cornstarch mixed with 2 Tbsp. water (mix until cornstarch
is dissolved)
1. First, prepare sauce by mixing together all sauce ingredients except
cornstarch. Prepare the cornstarch and water mixture in a separate
cup or bowl. Set both aside.
2. Chop the eggplant up into bite-size pieces (be sure to leave the
peel on - this is where most of the nutrients are).
3. Place 2-3 Tbsp. oil to a wok or large frying pan over medium-high
heat. Add the onion, half of the garlic, chilli, and eggplant. Reserve
the rest of the garlic for later.
4. Stir-fry for 5 minutes. When the wok or frying pan becomes dry,
add a little of the water (a few Tbsp. at a time) - enough to keep
the ingredients frying nicely.
5. Add 2 Tbsp. soy sauce and continue stir-frying for 5 more minutes,
or until the eggplant is soft and the white flesh is almost translucent.
Add a little more water when the pan becomes too dry (up to 1/4 cup).
6. When the eggplant is soft, add the rest of the garlic plus the
sauce. Stir fry to incorporate.
7. Lastly, add the cornstarch/water mixture. Stir well so that the
sauce thickens uniformly (this will only take a minute or less). Remove
from heat.
8. Taste test the eggplant for salt. If not salty enough, add a little
more fish sauce. If too salty, add 1 Tbsp. lime juice (or substitute
1 Tbsp. lemon juice).
9. Now add 3/4 of the fresh basil, stirring briefly to incorporate.
10. Slide onto a serving platter and sprinkle the rest of the basil
over top. Serve with jasmine rice. Enjoy!
Your Easy Stir-Fried Eggplant Recipe is ready now
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