Stirfried eggplant with onion in a delicious spicy sauce Serve over hot cooked rice
Prep Time
35 mins
Dificult
Medium
Servings
6
Ingredients
Instructions
Heat 2 tablespoons of oil in a large skillet or wok over medium-high heat until almost smoking. Cook and stir the eggplant cubes until they begin to brown
3 to 5 minutes. Remove the eggplant with a slotted spoon
and set aside.
Heat 2 more tablespoons of oil in the skillet over medium-high heat
and cook and stir the onions just until they begin to soften
about 30 seconds. Stir in the garlic
and cook and stir an additional 30 seconds. Mix in the soy sauce
water
oyster sauce
chili garlic sauce
sugar
and black pepper
and stir to form a smooth sauce. Return the eggplant to the skillet
lower the heat
and allow the vegetables and sauce to simmer until the eggplant is tender and almost all the liquid has been absorbed
about 5 minutes. Drizzle sesame oil over the dish
and give one final brief stir to combine.
Cook’s Note
Adding a small amount of chicken or pork can be done if you need the extra protein
but definitely is not necessary for the taste. Reduce chili paste a bit if you find the dish too spicy for your taste.
.jpeg)
