Braised Eggplant Recipe

Braised Eggplant

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.