Braised Eggplant Recipe (Aubergines)

Braised Eggplant Recipe (Aubergines)

Ingredients :

275 g Eggplant (aubergines) 2.5 cups Oil for deep-frying 2 tablespoons Soy sauce 1 tablespoon Sugar 2 tablespoons Water 1 teaspoon Sesame seed oil

Method : Choose the long, purple variety of eggplant. Discard the stalks and cut the eggplant into diamond-shaped chunks. Heat oil in a wok until hot. Deep-fry the eggplant chunks in batches until golden. Remove with a slotted spoon and drain. Pour off excess oil leaving about 1 tablespoon in the wok. Return the eggplant to the wok and add the soy sauce, sugar and water. Cook over a fairly high heat for about 2 minutes, add more water if necessary. Stir occasionally. When the juice is reduced to almost nothing, add the sesame seed oil, blend well and serve.