Eggplant Stir Fry
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g auberine (s), Japanese (alternatively normal)
- 100 ml oil
- 300 ml water, approx.
- 1 chilli pepper (s), red
- 2 cloves garlic
- 3 tablespoon soy sauce, dark
- 1 tablespoon sugar
Print Recipe
Pin Recipe Instructions
- Halve the eggplant, then cut into pieces approx. 2 cm thick.
- Heat the oil in a wok or pan, add the chilli and garlic.
- As soon as the eggplants have soaked up the oil, gradually add 1 tablespoon of water. Always wait until the eggplants have absorbed the water until the next tablespoon comes. Do this until about half of 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 aubergines a wonderfully intense taste!
- Goes well with meat!
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