Sweet & Sour Eggplant

Tok-Misti Begun

One of our favourite dishes to order in an Indo-Chinese restaurant is this sweet and sour eggplant. The recipe was inspired by one that was posted on Facebook. It's quick to make, light and delicious!



Ingredients

4 Japanese eggplants, cut in half-crescents & soaked in salted water for 10 minutes
4 Tbsp. vegetable oil
2 Tbsp. sesame oil
6 cloves garlic, sliced
1 knob ginger, finely julienned
2 Tbsp. rice vinegar
2 Tbsp. soy sauce
1 tsp. sugar
1/4 cup cilantro or green onions, minced

Directions

1. Combine rice vinegar with soya sauce and sugar and set aside.
2. Remove eggplant from soaking water, drain and pat dry with a paper towel.
3. Heat oil in a skillet and sauté eggplant pieces until lightly browned.
4. Remove eggplant pieces with a spatula, and place on a paper towel to drain excess oil.
5. Add sesame oil to remaining oil in skillet, sputter red pepper flakes and julienned ginger and fry sliced garlic until browned.
6. Add prepared sauce, stir well, add eggplant pieces and stir until coated with sauce.
7. Garnish with cilantro and serve with steamed rice.