Soya-Soaked Oriental Eggplant

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   1. Chop the eggplant into bite-sized chunks and mince the garlic.

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   2. Heat your wok or frying pan until it's smoking hot - you have to go into this hot and fast!

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   3. Put the eggplant first, then the garlic into your hot pan.

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   4. Add the sauces and the sugar and toss the eggplant so it's well-coated.

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   5. Put on a tight fitting lid and leave for 10-12 minutes. Do not even peek!

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   6. The eggplant is done when the sauce has been absorbed and the bottoms are a little crispy. It should be nice and soft to eat. Drizzle with the sesame oil.

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   7. Serve as a side, appetizer or a main, with lovely steaming hot white rice, stir-fried noodles, meat, or salad.

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   Voila!

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   The soya sauce must be the light version (not lite- as in low sodium), the dark soya has a totally different taste and is much much darker, used as a marinade instead. For the quantity of soya, I guesstimated. It may sound a lot but the eggplant absorbs it very quickly and basically, you want to cover the eggplant with sauce at the beginning.

* Per serving · 4 servings · Values may vary.

No additional tips available.