of whiteland, US
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2 medium-size eggplants (abut 2 lbs), peeled and cut into 3/4" pieces
1 tbsp oil
5 garlic cloves, minced
2 tsp minced fresh ginger
1/2 cup chicken or vegetable broth
2 tbsp soy sauce
2 tbsp rice vinegar
1 tsp dark sesame oil
1 tbsp sugar
1 tsp hot chili-garlic sauce
1 or 2 tomatoes, coarsely chopped
1 large onion, roughly chopped
Heat oil. Stir fry eggplant until slightly darkened, from 2 to 3 minutes.
Reduce heat, and add garlic, ginger and stir-fry for 1 minute.
Add broth, soy sauce, vinegar, sesame oil, sugar and chili-garlic sauce and bring to boil.
Cook, uncovered and stirring often, until eggplants are tender and sauce has thickened, about 5 minutes.
Stir in onions and tomatoes, and season with salt to taste.
Cook 5 more minutes. Sprinkle with sesame seeds or corriander leaves if you wish
Serve hot with hot paranthas