Chunks of pan-fried eggplants are cooked to tenderness in a sauce made with chili bean paste, garlic, onions, oyster sauce, soy sauce, sugar and pepper.
A great side dish for broiled, grilled, or baked meat, chicken or seafood.
There are several varities of eggplant. The most common in the Philippines is about 8 to 12 inches long and 2 to 3 inches in diameter. If using a different variety, cut accordingly. The suggested size of each piece is 1″ x 3″. You can always cut the eggplants differently according to your preferences. Note that the size affects the length of cooking time.
What is chili bean paste? It is a bottled condiment that may be used for cooking or as a dunking sauce on the dinner table. It is a mixture of soybean, sugar and red chili peppers. If unavailable, you may also used bottled chili garlic paste. You may need to reduce the amount of fresh minced garlic and add more sugar though.
1 tbsp. of finely minced garlic
1 tbsp. of bottled chili bean sauce
2 tbsp. of light soy sauce
1 tsp. of sugar
1 tbsp. of oyster sauce
1/8 c. of water
1/2 tsp. sesame seed oil
1/2 c. cooking oil
Cooking procedure :
Cut off the tips of the eggplants and slice into halves lengthwise. Cut each half into 3-4 pieces.
Cut the onions into halves and slice thinly.
Pour off the cooking oil until only about 1 tsp. remains. Reheat. Over high heat, saute the onions for about 30 seconds. Add the garlic and cook for another 30 minutes. Add the rest of the ingredients and stir to blend well. Return the eggplants to the skillet or wok and toss to coat each piece with sauce. Lower the heat, cover and simmer for about 5 minutes or until eggplants are fully cooked and almost all of the liquid has been absorbed. Turn off the heat, Drizzle sesame seed oil over the cooked eggplants and give the dish a final stir. Serve hot.