Spicy and Sour Eggplant Stir-Fry
Ingredients
- 2 eggplants
- Sesame oil
- 4 garlic cloves
- 1 tbsp minced ginger
- 2 dried and chopped chilis
- 3 spring onions
For the Sauce
- 2 tbsp soy sauce
- 2 tsp sugar
- 1 tbsp chinkiang vinegar
- 1 tbsp dry sherry
- 1 tbsp sesame oil
For Serving
- Sesame seeds
- Lime
- Rice
Preparation
If you want to serve the eggplant with rice, cook the rice first.
Slice the eggplants in half lengthwise and chop them into pieces.
Mince the garlic, finely chop the ginger, and slice the spring onions.
Whisk together all the sauce ingredients in a bowl.
Heat up some sesame oil in a pan.
Add the chopped eggplant and fry for about five minutes until golden.
Transfer the fried eggplant to a plate.
Add more sesame oil to the pan.
Fry the minced ginger, garlic, and chopped chilis for about a minute.
Add back the fried eggplant and sliced spring onions.
Pour the prepared sauce over the mixture in the pan.
Stir-fry for another minute to combine the flavors.
Serve the spicy and sour eggplant stir-fry with rice.
Garnish with sesame seeds and lime slices.
