Spicy Stir Fried Eggplant

by LimeCake on July 15, 2010

One or two days every week, I go completely meatless. Yup, I’m doing my bit towards sustainable development. Or rather, I’m doing it for my own selfish reasons.

Anyway if you want to go vegetarian for a day, this is the dish to cook.

Okay, okay, you don’t need to be. It’s really tasty and you won’t be missing any meat. I certainly didn’t – for one night at least. The eggplant can easily be substituted with zucchini or squash, or even firm tofu.

This is something my grandma makes – a really simple, uncomplicated Chinese stir fry.

Now can someone please explain to me how “eggplant” and “aubergine” came to mean the same thing?

Spicy Stir Fried Eggplant

serves 1

1/2 small eggplant, cut into pieces
3 tbs oil (peanut, vegetable, corn… just not olive)
½ cup cilantro (coriander) leaves and stems, chopped
1 scallion (spring onions), chopped

1 long red chili, chopped

1 yellow chili, chopped (optional)

1 bird’s eye chilies, chopped (optional)
2 garlic cloves, roughly chopped
1 inch piece ginger, sliced
1 tbs soy sauce

pinch of sugar

ground white pepper

In a colander, sprinkle eggplant well with salt and toss. Set aside for at least 30 minutes. Rinse well, then drain and pat dry with paper towel.

Heat 1 tablespoon oil in a wok until very hot. Add eggplant and stir-fry over high heat for 2 minutes, stirring only occasionally so that it browns. Remove eggplant to a plate.

Place wok back on medium high heat. Add remaining 2 tablespoons of oil. Fry chillies, garlic, ginger and sugar and stir constantly over medium high heat for 2 minutes. Add eggplant, cilantro, scallions, soy sauce, sugar and pepper. Fry for another 30 seconds. Taste for seasoning, adding more soy if necessary.

Serve immediately with steamed rice.

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