of whiteland, US
be first to comment
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
Spicy Dry Chicken
Crispy Chinese Bhel
Whole Black Urad dal vada
veg cheese toast