Summary

Ingredients

• 3 m. Eggplant (s)
• 7 tablespoon oil
• 1 ½ teaspoons garlic, finely chopped
• 6 teaspoons sugar, finer
• 6 teaspoon soy sauce
• 6 teaspoons vinegar (apple cider vinegar)
• 1 tablespoon sherry, drier

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Instructions

1. Halve the eggplant lengthways and cut the halves first into 3 cm wide, then 3 cm long pieces.
2. Heat 3 tablespoons of oil in a wok, toss gently to distribute the oil in the wok. Add half of the aubergine cubes and stir-fry over a high heat for 5 minutes, until the vegetables are nicely browned and the oil is soaked up. Place the aubergines on a plate and stir-fry the other half in 3 tablespoons of oil. Heat the rest of the oil in the wok and fry the garlic. Add sugar, soy sauce, vinegar and sherry and bring to the boil while stirring. Return the aubergines to the wok and simmer for 3 minutes until they have absorbed the sauce. NOTE: The dish can be prepared up to 2 days in advance and stored in the refrigerator. Serve at room temperature.