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Sharon of Delishar

Stir-fried Brinjal/Eggplant

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Servings: 2
Ingredients Method

Ingredients
  

  • 2-3 small to medium eggplant / brinjal cut into 2 inch wedges (about 3 cups)
  • 2 cloves garlic pressed or finely minced
  • 1-2 tsp grated ginger
  • 1 stalk spring onion chopped (about 1 tbsp)
  • 1 tbsp chopped chinese parsley
  • 1 red chilli seeded and finely chopped
  • 2 + 1 tbsp vegetable / canola oil
  • 1-2 tbsp fish sauce
  • 2 tbsp kecap manis / sweet soy sauce
  • 1/2 tsp brown sugar
  • Salt and pepper to taste

Method
 

  1. Salt your brinjal in a colander for at least 30 mins while you prepare the rest of the ingredients. Rinse and drain thoroughly when ready to cook.
  2. In a small bowl, mix your garlic, ginger, spring onion, and parsley together.
  3. Heat your wok on med high with 2 tbsp of oil.
  4. When oil is simmering, add in eggplant and stir fry for a couple of minutes until it starts to soften.
  5. Push eggplant aside, add another tbsp of oil, and add in your garlic mixture.
  6. Stir fry for 30 secs then toss it in with the eggplant.
  7. Add kicap manis, fish sauce, sugar, and black pepper.
  8. Season with salt if needed.
  9. Remove from heat and serve with steamed rice.