serves
4
prep
5 minutes
cook
15 minutes
difficulty
Easy
serves
4
people
preparation
5
minutes
cooking
15
minutes
difficulty
Easy
level
Ingredients
- 500 g Japanese eggplant (also known as Lebanese)
- 100 ml oil
- 1 long red chilli, roughly cut into chunks
- 2 garlic cloves, bruised
- 200 ml water
- 60 ml (¼ cup) dark soy sauce
- 1 tbsp sugar
Instructions
Cut or snap the eggplants into 5 cm pieces. Heat the oil in a wok until shimmering. Add the chilli and garlic and cook for 20–30 seconds. Remove the chilli and reserve.
Add the eggplant and gently stir-fry. When the eggplant has soaked up all of the oil, add 1 tbsp of the water. Keep adding water, 1 tbsp at a time, until the eggplant is soft and you have used around half of the water.
Stir in the dark soy sauce and sugar then add the remaining water. Cover with a lid and cook for 1 minute. Remove the lid; the liquid should be absorbed. Return the chilli to the wok, toss for 30 seconds and serve.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
