Friday, November 15, 2013

Eggplant Sitrfry with Corriander and Chillies

Eggplant Sitrfry with Corriander and Chillies
Got inspired to do this dish while watching masterchef Australia one evening. Think it was Kylie Kwong during a masterclass episode. Can't remember the exact recipe so I went with what felt right. Results were awesome.

Great savoury dish to go with any Asian Meal. Especially if you like corriander and garlic. Its dish with bold flavours and it packs a punch too. As a meat lover, I'd say this is a great way to get your veg intake.

Ingredients to serve 2-4:
1 large egg plant
1 handful corriander - roughly chopped (I usually just use the whole pack from NTUC or Cold Storage)
2 stalks spring onion - sliced
2-3 large chillies - sliced
5-7 cloves garlic - finely chopped/minced
1 knob of ginger - finely chopped/minced
soya sauce
sesame oil

1. Cut the eggplant lengthwise in to 2. The slice each half into 1cm pieces.
(Optional step:- lightly salt all the eggplant pieces and leave on the tray/dish for about 1 hour. The salt will draw out the moisture from the eggplant. After, drain the liquid and rinse the eggplant pieces thoroughly and dry with paper towels just before step 2)

2. In a wok or large saute pan, heat about 3-4 tablespoons of cooking oil over medium-high heat. When oil is really hot, add in the cut eggplant and stirfry until they are lightly browned on all sides. Remove and set aside on a dish with paper towels to soak up some of the oil from frying.

3. With the same wok, there should be a little oil. If not, add about 1 tablespoon. Lower heat to medium and add in garlic, ginger and chillies. Fry for about 3-4 minutes but do not let the garlic burn. Drizzle the with a couple of teaspoons of sesame oil.

4. Add in the eggplant and stir fry for another 2 minutes or so. Drizzle with soya sauce to taste. Turn off the heat and add the corriander and spring onions. Mix well in the wok and dish onto a serving plate. Serve immediately. Best served with steamed rice.

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