Saturday, November 21, 2009

Aubergine - the chinese style

Ingredients: Serves 2

Violet unstriped Eggplants - 6 medium, cut into medium long strips
Oil - 3 tbsp
Soy sauce - any kind - 1 tsp
Vinegar - preferably balsamic - 1 tsp
Salt- to taste
Water - as required
Powdered pepper - to garnish


Heat about 100 ml of water in a non stick kadai. Add in the sliced eggplants & salt. Cook till they are almost done. Add in the oil, once the water is gone. Fry till the eggplant becomes tender on medium flame. But, dont' roast or mash. Add in the soy sauce and vinegar. Stir for a min and transfer to the serving bowl. Serve hot garnished with powdered pepper.

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