Food: spicy eggplant
Yes, I have been away from posting...but believe me when I say that I am trying my best to come up with new posts every week. I have been busy with Ramadan ending and the series of celebrations that followed after that. Here I am trying to keep onto my promise of posting more vegetarian recipes. I am not a big fan of eggplants, but this recipe makes it quite delicious. And it hardly takes time to cook.
1 large eggplant :: 4 cloves of garlic :: 1/4" ginger root :: 2 green or red chilies
1 tbsp soy sauce :: 1 tbsp balsamic vinegar :: 1 tbsp Chinese black bean sauce
Spring onions (optional) :: oil+salt+sugar
Wash and cut the eggplant in thick strips. Eggplant wilts under heat so make them thick in order for them to keep their form after the dish is cooked. Take a flat pan and heat 2 tbsp of oil at medium high. Lay the eggplant strips and fry gently. Do not add any salt. Salt with bring out the water content and we do not want that. Keep the fried eggplant aside. You will notice that the eggplant with suck all the oil in and the pan will become dry. Do not add more oil to the pan. Once the eggplant starts to wilt, all of that oil will come out. If you add more oil then it will be overly oily.
In the same pan, pour another tbsp of oil. Mince the garlic and ginger and toss them into the hot oil. Once aromatic, add the fried eggplant pieces into the pan. Immediately add the chopped chilies, the soy sauce, the balsamic vinegar, and the black bean sauce. Sprinkle salt and a pinch of sugar. Mix everything well, taste and take it off the heat. The eggplant will wilt but will not be mushy. Once it is off the heat, sprinkle chopped spring onions. Bon appetit!