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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. |