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:
  1. Soak the eggplant in water. Thoroughly wash and drain when ready to cook.
  2. Combine all together the garlic, ginger, spring onion and kintsay in a small bowl.
  3. 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.
  4. In the same pan, add the remaining cooking oil and sauté the mixed spices until very fragrant.
  5. Add back the eggplants while continuously stir-frying. Add the sweet soy sauce, oyster sauce (optional), patis and sugar. Season with salt and pepper.
  6. Remove from heat and transfer on a platter. Serve with hot steamed rice. Enjoy!

**Number for Servings: 4-5

TIPS FROM ENZ:
  1. Cook through the eggplants but never overcook. The more mature ones usually take a little more time to cook so always keep an eye.
  2. This dish is a suitable side or accompaniment to Garlic-Fried Tilapia.