STIR FRIED EGGPLANT WITH GARLIC AND GINGER

Eggplants are still hanging in there, which is fantastic as I love to cook them.  Eggplant takes on flavour combinations so easily as they act like a sponge.  I also really love the texture you can get from different methods of cooking.

This recipe is quick to prepare and to cook and the eggplant absorbs the garlic and ginger. Best of all the texture is silky and moorish. Perfect with steamed rice.

Preparation time - 20 minutes

Cooking time - 10 minutes

Skill - easy

Serves 4 as a side

Ingredients 

2-3 eggplant, cut into large dice

1 tsp salt

Sauce

2 Tbsp light soy sauce

2 Tbsp ketjap manis

2 Tbsp water

2 tsp cornflour or arrowroot

4-5 Tbsp oil

6 cloves garlic, sliced thinly

50g fresh ginger, peeled, sliced thinly

4 spring onions, sliced thinly

2 tsp sesame seeds, toasted

Method

Place the diced eggplant into a bowl, add the salt and rub into the eggplant. Cover with cold water, place a plate or something similar to keep the eggplant submerged for 10 minutes.

Make the sauce by mixing all the ingredients together and set aside.

Prepare the garlic, ginger, spring onions and toast the sesame seeds.  Set aside.

When the 10 minutes are up, drain the eggplant, rinse with cold water and pat dry.

Place a large fry pan over a high heat.

Add 4 tablespoons of oil and when hot add the eggplant. Turning often so the eggplant sides turn golden and the flesh starts to soften.  This stage is very important as we want the eggplant to have slightly crisp skin and flesh with a silky soft texture.

Add the garlic and ginger and saute this with the eggplant until the garlic goes a light golden colour.

Add the sauce and gently stir through.  Once thickened, remove from the heat.

Sprinkle over the spring onions and sesame seeds.

Enjoy