This fabulous Asian style side dish is an intriguing blend of sweet, spicy and tangy. This dish works especially good because an eggplant soaks up the flavors of sauces, oil and spices. If you have a great sauce or marinade you want to really show off, eggplant is an ideal choice. You may want to offer it as a vegetarian entree with steamed rice.
Sweet & Spicy Chinese Eggplant
Ingredients:
- big Chinese eggplants - 2, ends trimmed
- sunflower oil - 1/4 cup + 1 tablespoon
- garlic - 3 cloves, chopped
- oyster sauce - 1 1/2 tablespoons
- sweet chili sauce - 1 tablespoon
- fresh lemon basil leaves - small bunch
- salt - to taste
Instructions:
Prepare the eggplants by cutting them into 2-inch pieces.
Heat sunflower (or vegetable) oil in heavy non-stick frying pan or wok. Fry eggplants, a few pieces at a time, until tender (but not mashy) and golden-brown, about 4-5 minutes. Drain on paper towels. Set aside.
Add 1 teaspoon of oil in the empty pan. Add garlic and cook for 20 seconds. Add the fried eggplants, oyster sauce and lemon basil leaves. Gently stir for few seconds until flavors combine. Transfer to a plater. Taste good hot or cold!
