- 3 tbs olive oil
- 1 spanish onion, chopped
- 1 clove garlic, crushed
- 1 red chilli, finely chopped (optional)
- 8 baby or lebanese eggplants, sliced (or 4 medium)
- 2 tbs reduced salt soy sauce
- 1 tbs brown sugar
- 1 tsp salt
- 1 lemon, juice only
- ¼ cup mint leaves, torn
- Mint leaves to garnish
Asian fried eggplant
Serves: 6
Prep: 10
Cook: 20
Ingredients
Method
Step 1
Heat ½ tbs oil in a frypan over medium heat. Add onion, garlic and chilli. Remove and keep warm.Step 2
Increase heat to high, add remaining oil. Cook eggplant in batches for 2-3 minutes each side, or until golden brown and crispy. Remove from heat.Step 3
Mix soy sauce, sugar, salt, lemon juice and mint together. Place eggplant on a plate, top with onion mixture and drizzle with sauce garnish with mint leaves.
Tips
- If you wish, you can grill, bake or barbeque the eggplant with some olive oil for a similar effect.
- Try sprinkling toasted sesame seeds over this dish to add a nutty flavour.
- It's no longer necessary to salt eggplant before cooking, as modern varieties do not have a bitter flavour.
The latest nutrition advice, plus health and wellness tips delivered to your inbox monthly