Braised Eggplant Recipe

Braised Eggplant Recipe


Ingredients :

275 g eggplant (aubergines), long purple type

3 cups cooking oil for deep-frying

2 tablespoons light soy sauce

1 tablespoon sugar

2 tablespoons water

1 teaspoon sesame seed oil


Method :

Discard the stalks of the eggplant and cut it into diamond-shaped chunks. Heat up a wok and add the cooking oil. Deep-fry the eggplant chunks in batches until they turn golden. Remove with a slotted spoon and drain to remove excess oil. Pour off leftover oil in the wok, leaving about 1 tablespoon. Return the eggplant to the wok and add the soy sauce, sugar and water. Set to high heat and cook over for about 2 minutes, add more water if required. Stir occasionally. When the juice is almost dried up, add the sesame seed oil, blend well and serve hot.

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