One more eggplant dish from my kitchen. This time with dual colour eggplants [green and purple skin eggplants]. The green eggplants are fresh from the garden and you would not see much seeds inside while the purple one is already several days old. You would see numerous brown spots, these are the seeds.
Back to this post, it is a quick cook stir fry vegetable dish. It tastes savoury, sweet and sourish but very fragrant and aromatic. Appetisingly good to eat with rice/porridge as it is really flavourful. This dish is suitable for all ages as the eggplants are soft, easily digestible. Just reduce the cut chillies if you prefer non-spicy.
2-3 medium size eggpplants – washed and cut slender wedges
[coat with some salt, oil and cornstarch – toss well]
some chopped ginger, red chillies, spring onions and garlic
some minced dried prawns or meat [optional] – I used Okara [small dried gluten bits]
1 tbsp each light soy sauce, oyster sauce and black vinegar
1/2 tsp sugar and dashes of chicken stock
1/2 tsp cornstarch
3-4 tbsp water
- Heat a greased a non stick wok, put in the eggplant pieces, spread out in a single layer if possible. Leave to pan fry until slightly charred and tender but still firm.
- Push aside, add in the chopped aromatics and fry until aromatic. Add in the Okara bits, continue to stir fry, then mix with the vegetables.
- Pour in the combined sauce ingredients and some water. Continue to fry until the sauce thickens and vegetables are cooked.
- Dish up to serve.