Soy & Chilli Eggplant
Preparation time is 15minutes
Cook time is 10minutes
Total time is 25minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
9 Ingredients
Number of servings
4
- 3 cup jasmine rice, steamed (to serve)
- 1 long red chilli, trimmed, deseeded, finely chopped
- 1/3 cup coriander (to serve)
- 1kilograms eggplant, trimmed, cut into 3cm cubes
- 3 eschalots, finely diced
- 1/3 cup soy sauce
- 2 garlic cloves, crushed
- 1/4 cup brown sugar
- 1L vegetable oil (for deep frying)
Method
Step 1 of 3
Pour oil into wok until 1/3 full. Place over a high heat. When oil is hot add 1/3 of eggplant and cook for 2-3 minutes or until golden. Drain on a wire rack. Cook remaining eggplant. Drain oil leaving 2 teaspoons in wok.
Step 2 of 3
Reheat wok over a high heat. Add eschalots, garlic, chilli, chopped coriander and stir fry for 1-2 minutes or until tender. Add sugar and soy to wok and stir until combined.
Step 3 of 3
Return eggplant to wok and toss until coated with sauce. Spoon rice onto serving plates and top with eggplant and sauce. Serve topped with coriander leaves.
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