Spicy Eggplant
This African-inspired dinner features cubes of Japanese eggplant, first browned in a hot pan and then simmered until tender in a rich, spicy sauce. The sauce combines soy, oyster, and chilli garlic sauces with aromatics like onion and garlic for a deep, savoury flavour. A final drizzle of toasted sesame oil adds a fragrant finish. It's a satisfying vegetarian dish that serves six and comes together in about 35 minutes.
Ingredients
- 2 tablespoons vegetable oil
- 4 Japanese eggplants, cut into 1-inch cubes
- 2 tablespoons vegetable oil
- 2 onions, thinly sliced
- 1 tablespoon minced garlic
- 2 tablespoons soy sauce
- 2 tablespoons water
- 1.5 tablespoons oyster sauce
- 1 tablespoon chili garlic sauce
- 1 teaspoon white sugar
- ground black pepper to taste
- 0.5 teaspoon Asian (toasted) sesame oil
Method
- Place 2 tablespoons of vegetable oil in a large skillet or wok and heat it until it is nearly smoking. Stir the cubed eggplant in the hot oil for 3 to 5 minutes until it starts to colour. Transfer the browned eggplant to a plate using a slotted spoon.
- Add another 2 tablespoons of oil to the same pan. Cook the thinly sliced onions for about 30 seconds until they just start to soften. Add the minced garlic and stir for an additional 30 seconds. Pour in the soy sauce, 2 tablespoons of water, oyster sauce, chilli garlic sauce, sugar, and black pepper, stirring to create a smooth sauce. Put the eggplant back into the skillet, reduce the heat, and let everything simmer for about 5 minutes until the eggplant is soft and most liquid is gone. Finish by stirring through half a teaspoon of sesame oil.
Nutrition (per serving)
Calories212 kcal
Fat10 g
Sugars13 g
Protein5 g
Sodium445 mg
Recipe details
CategoryMain course
Cuisineafrican
Authorvenymae
