Summary

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

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Instructions

1. Halve the eggplant, then cut into pieces approx. 2 cm thick.
2. Heat the oil in a wok or pan, add the chilli and garlic.
3. 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.
4. Add the soy sauce, sugar and remaining water and simmer until the water has evaporated / absorbed.
5. This method gives the aubergines a wonderfully intense taste!
6. Goes well with meat!