Asian Fried Eggplant

Sanitarium Health and Wellbeing New Zealand

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Asian Fried Eggplant

Asian Fried Eggplant

Asian Fried Eggplant

10 minutes preparation
20 minutes cooking
easy difficulty
6 serves

Ingredients

3 tablespoons olive oil
1 spanish onion, chopped
1 clove garlic, crushed
1 red chilli, finely chopped (optional)
8 baby or lebanese eggplants, sliced (or 4 medium)
2 tablespoons reduced salt soy sauce
1 tablespoon brown sugar
1 teaspoon salt
1 lemon, juice only
1/4 cup mint leaves, torn
Mint leaves to garnish

Method

Heat 1/2 tablespoon oil in a frypan over medium heat. Add onion, garlic and chilli. Remove and keep warm.
Increase heat to high, add remaining oil. Cook eggplant in batches for 2-3 minutes each side, or until golden brown and crispy. Remove from heat.
Mix soy sauce, sugar, salt, lemon juice and mint together. Place eggplant on a plate, top with onion mixture and drizzle with sauce garnish with mint leaves.

Tips

If you wish, you can grill, bake or barbeque the eggplant with some olive oil for a similar effect.
Try sprinkling toasted sesame seeds over this dish to add a nutty flavour.
You may have been told to sprinkle salt over eggplant slices and leave them for a while before cooking, to help remove a slightly bitter flavour present in the eggplant. It's no longer necessary to do this salting step as modern varieties do not have this bitter flavour.

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