Chinese style eggplants
Chinese style eggplants in a spicy garlic saude
Ingredients
- 4 eggplants, medium sized long ones halved and sliced into thin slices
- 2 tbsp corn starch
- 1 tsp salt
- 3-4 garlic cloves minced
- 2 spring onion whites minced reserve the greens for garnish
- 2 red chillis sliced
- 4 tbsp vegetable oil + extra for frying eggplants
For the sauce
- 2 tbsp dark soya sauce
- 1 tbsp oyster sauce
- 1 tbsp rice vinegar
- 2 tbsp chilli bean sauce (Toban Djan)
- 1-2 tsp sugar
Instructions
- Wash the eggplants and soak it in salted water for atleast 5-10 minutes. Weigh the eggplants down with another vessel so that they remain submerged in water
- Drain the eggplants and gently pat dry
- Add the cornflour to the eggplants and mix to coat well.
- Heat a wok and add oil to deep fry the eggplants
- Fry the eggplant slices in batches until browned on both sides. Set aside to drain on absorbent kitchen paper
- Remove most of the oil, setting aside 2 tbsp of oil in the wok.
- Mix all the ingredients listed under sauce in a small bowl
- Add the minced garlic, chillis and spring onions and fry for a minute
- Pour the sauce into the wok
- When the mix starts bubbling, add the fried eggplant and toss to coat. Cook for a minute
- Switch off the heat and garnish with spring onion greens
- Serve with steamed rice.