John Myers
Ingredients for 2 servings:
- 1 eggplant(s)
- 2 cloves garlic
- 4 tbsp oil
- Soy sauce, dark
- 1 tsp sugar
Instructions
Working time approx. 15 minutes; Total time approx. 15 minutes
vegan and still delicious
Quarter the eggplants lengthwise and then cut into 1-2 cm thick pieces. Heat the oil in a pan and sear the eggplants. I use a non-stick pan, which saves a bit of oil and makes the dish lighter. The eggplants will absorb the oil quickly, but that’s okay. When the eggplants turn brown, reduce the heat and wait until they soften slightly (they will then begin to sweat). Now pour the soy sauce over the eggplants, stirring gently. Add enough soy sauce until the eggplants are browned. I would try 2-3 tablespoons first. Two minutes before the end, add the thinly sliced garlic. Season with sugar and salt, if desired. This is a very classic Chinese recipe and a very spicy and rather salty dish. It’s not a filling main course, but rather served with other dishes. I like to combine it with spring tofu (a very mild dish) or stir-fried Chinese cabbage (delicate flavor). It’s meant to be eaten with chopsticks over rice, so don’t overcook it. My Chinese friend Ding has often cooked it for me, and it’s wonderfully quick and easy to prepare.
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