Sweet eggplants with garlic

Ingredients for 4 servings:

• 3 m.-large eggplant(s)
• 7 tbsp oil
• 1 ½ tsp garlic
• 6 tsp sugar, fine
• 6 tsp soy sauce
• 6 tsp vinegar (apple cider vinegar)
• 1 tbsp dry sherry

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Recipe cooking class from 30.09.-02.10.05

Halve the eggplants lengthwise and then cut each half into 3cm wide, then 3cm long pieces. Heat 3 tablespoons of oil in a wok, swirling gently to coat the oil. Add half of the eggplant cubes and stir-fry over high heat for 5 minutes, until the vegetables are nicely browned and the oil is absorbed. Transfer the eggplants to a plate and stir-fry the other half in 3 tablespoons of oil. Heat the remaining oil in the wok and fry the finely chopped garlic. Add the sugar, soy sauce, vinegar, and sherry, and bring to a boil, stirring constantly. Return the eggplants to the wok and simmer for 3 minutes, until the sauce is absorbed. Note: This dish can be made up to 2 days in advance and refrigerated. Serve at room temperature.