Saturday, 26 May 2012

Sautéed Chili Eggplants





This is actually an eggplant dish that is Malay and Chinese inspired.  I combined the ingredients in my sambal terong and Chinese Inspired Sautéed eggplant.   And this has become my husband favorite eggplant dish in addition to the usual tortang talong and other Ilocano eggplant dishes.

I often cooked this dish because Frederick always requests for it.  This is the reason why we always stock on eggplants :-)


     SAUTEED CHILI  EGGPLANTS

Ingredients:

Eggplant, sliced – 2 medium sizes
Chili Paste or Sambal paste – 2 to 3 tsp depending on your preference
Red Chili Peppers
Light Soy Sauce – 3 tbsp
Sweet Sauce – 1 tbsp
Garlic, minced – 5 cloves
Onions, diced – 1 medium
Grapeseed oil or Olive oil – 4 tbsp
Sesame Oil – 1 tbsp
Water – 4 tbsp

Cooking Procedure:

  1. Pour the oils in a saucepan and add the garlic.  Sauté garlic under medium fire until it is aromatic.  Add the onions and the eggplant. 
  2. Fry the eggplant until they are cooked but not roasted.
  3. Season with the chili paste, soy sauce, sweet sauce and water.  Let simmer until the liquids evaporated.

Serve.  My husband enjoys wolfing this with steamed wholegrain red rice and fried sotong :-)

© Fresha-licious (24May2012)


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