Eggplant Stir Fry

Ingredients for 4 servings:

• 500 g eggplant(s), Japanese (alternatively normal)
• 100 ml oil
• 300 ml water, approx.
• 1 chili pepper(s), red
• 2 cloves garlic
• 3 tbsp soy sauce, dark
• 1 tbsp sugar

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Shanghai Style – Side Dish

Halve the eggplants, then cut into approximately 2 cm thick pieces. Heat the oil in a wok or frying pan, add the chili and garlic. Once the eggplants have absorbed the oil, gradually add 1 tablespoon of water. Wait until the eggplants have absorbed the water before adding the next tablespoon. Repeat this process until about half the water is used up. Add the soy sauce, sugar, and remaining water and simmer until the water has evaporated/absorbed. This method gives the eggplants a wonderfully intense flavor! It’s a great side dish for meat!