Eggplant Stew So Great, You'll Clean Your Plate!
Total Time: 1 hr 10 mins
Preparation Time: 30 mins
Cook Time: 40 mins
Ingredients
- Servings: 4
- 1 lb eggplant, sliced half lengthwise and then into slices approximately 1/2 inch thick
- 4 tablespoons pure wesson canola oil
- 4 -6 shallots, washed,peeled and sliced
- 1 clove garlic, peeled,washed and sliced
- 1/2 cup water
- 1 tablespoon sweet soy sauce
- 1/2 teaspoon black pepper
- 1 pinch ground nutmeg
- 1 teaspoon vinegar
- salt
Recipe
- 1 heat 2 tbsps.
- 2 of oil in a wide skillet on medium flame.
- 3 add the eggplant slices to the hot oil.
- 4 lightly saute the eggplant until it is light brownish in colour.
- 5 remove from flame and drain on clean kitchen paper towels.
- 6 keep aside.
- 7 add the remaining oil to the skillet.
- 8 toss in the shallots and garlic.
- 9 stir-fry until the raw smell of both is gone.
- 10 takes about 5-7 minutes on medium heat.
- 11 add water, soy sauce, pepper, nutmeg, vinegar and sauce.
- 12 stir well.
- 13 allow this sauce to cook for 2-3 minutes.
- 14 add the fried eggplants.
- 15 cook for 2-3 minutes more.
- 16 gently stir the pan or shake it gently several times to mix the eggplants in the prepared sauce, being careful not to break/mash the same.
- 17 check for seasoning.
- 18 remove from flame.
- 19 serve hot with vegetarian nasi goreng (fried rice){recipe number:44512} or plain steamed rice.
- 20 enjoy!
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