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Method :
Choose the long, purple
variety of eggplant. Discard the stalks and cut
the eggplant into diamond-shaped chunks. Heat oil in a wok until
hot. Deep-fry the eggplant
chunks in batches until golden. Remove with a slotted
spoon and drain. Pour off excess oil
leaving about 1 tablespoon in the wok. Return the eggplant to the
wok and add the soy sauce, sugar and water. Cook over a fairly high
heat for about 2 minutes, add more water if necessary. Stir occasionally. When the juice is reduced
to almost nothing, add the sesame seed oil, blend well and serve. |