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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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You will find chinese eggplants aka. “aubergines” all year round at Chinese grocery stores, but you can also substitute the common purple-skinned variety, for they are similar in taste and texture. Ingredients:
1 big eggplant, about 1 kg |
3 tbsp. vegetable oil |
1 c. water |
2 tbsp. soy sauce |
1/2 tsp. salt |
4 cloves garlic, crushed |
Directions:
1. Roll-cut the eggplant into a half inch slices.
2. Heat the oil in wok.
3. Put the eggplant slices in and fry on both sides for 2 minutes altogether.
4. Add garlic, water, soy sauce and salt.
5. Turn to low fire and cover the wok to cook for 15 minutes.
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