Serves 4
Ingredients:
3 medium eggplants (aubergines)
7 tbsp oil
1½ tsp finely chopped garlic
6 tsp caster sugar
6 tsp soy sauce
6 tsp cider vinegar
1 tbsp dry sherry
Method:
- Cut the eggplants in half lengthways and then slice into wedges about 3cm wide. Cut the wedges into pieces about 3cm long.
- Heat 3 tablespoons oil in a wok or heavy-based frying pan, swirling gently to coat the base and sides. Add half the eggplant and stir-fry over high heat for 5 minutes, or until browned and all the oil is absorbed. Transfer to a plate. Repeat the cooking procedure with another 3 tablespoons oil and the remaining eggplant.
- Heat the remaining oil in the wok, swirling gently to coat the base and sides. Add the garlic and cook slowly until just golden. Add the sugar, soy sauce, vinegar and sherry. Bring to the boil, stirring. Add the eggplant and simmer for 3 minutes to allow it to absorb the sauce. Serve with white rice.
Nutrition per serve:
Protein 2g
Fat 35g
Carbohydrate 10g
Dietary Fibre 4g
Cholesterol 0mg
1520 kj (360 cal)
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