Saturday, January 02, 2016

Eggplant in Oyster Sauce

Eggplant in Oyster Sauce
Another favourite at Chinese restaurants, this eggplant dish is simple to make at home. 
Japanese Eggplant
In my opinion, Japanese eggplants are sweeter and tastier than other varieties and are now available at all supermarkets. 

The ingredient list is short and should be available locally. The oyster sauce is salty, so do a taste-test before adding more salt.

Vegetarians and vegans can substitute diced tofu for minced chicken and mushroom sauce for oyster sauce.

4-6 Japanese eggplants, sliced vertically down the center and cut in 2" lengths
1 skinless, boneless chicken thigh, minced and marinated for 20 minutes in
  • 1 tsp. ginger-garlic paste
  • 1 shallot, minced
  • 1/2 tsp. Kashmiri mirch/paprika/chili powder
  • 1 Tbsp. dark sesame oil
  • salt to taste
2 + 2 Tbsp. vegetable oil
2 Tbsp. oyster sauce
1 tsp. chili oil (bought or make your own)
4 stalks green onion, cut in 2" lengths

  1. Heat 2 Tbsp. oil in a skillet over medium-high heat.
  2. Pan-fry eggplants until golden brown and set aside.
  3. Heat remaining oil and stir-fry minced chicken until cooked.
  4. Return eggplants to skillet along with oyster sauce and chili oil.
  5. Stir well and simmer over medium heat for 5 minutes.
  6. Garnish with green onions and serve with hot long-grain rice.

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