Stir-fried Eggplant with Mixed Spices
INGREDIENTS:
- 4 pcs. medium-sized Japanese eggplants, sliced into strips
- 4 cloves garlic, minced
- 2-3 tsps. grated ginger
- 2 tbsps. chopped spring onions
- 2 tbsps. chopped kintsay (Chinese parsley/ cilantro/ coriander)
- 2 pcs. red Thai chilli, finely chopped
- 4 tbsps. vegetable cooking oil (canola oil or olive oil)
- 2-3 tbsps. patis (fish sauce)
- 2 tbsps. sweet soy sauce
- 1 tbsp. oyster sauce (optional)
- 1/2 tsp brown sugar
- salt and pepper to taste
PROCEDURE:
- Soak the eggplant in water. Thoroughly wash and drain when ready to cook.
- Combine all together the garlic, ginger, spring onion and kintsay in a small bowl.
- In a pan, heat 3 tbsps. of cooking oil over medium heat. Lightly fry the eggplants just enough until they begin to soften. Fry by batch if necessary. Set aside.
- In the same pan, add the remaining cooking oil and sauté the mixed spices until very fragrant.
- Add back the eggplants while continuously stir-frying. Add the sweet soy sauce, oyster sauce (optional), patis and sugar. Season with salt and pepper.
- Remove from heat and transfer on a platter. Serve with hot steamed rice. Enjoy!
**Number for Servings: 4-5
TIPS FROM ENZ:
- Cook through the eggplants but never overcook. The more mature ones usually take a little more time to cook so always keep an eye.
- This dish is a suitable side or accompaniment to Garlic-Fried Tilapia.