So, what did I do with the flash-fried eggplants I wrote about in an earlier post? I doused them with a rich-tasting sauce and served them with grilled tilapia. Very easy to prepare and cooks fast too.
If you’re grilling your fish indoors (say, on a stove-top grill), you can put the fish on the grill and make the eggplant side dish at the same time. By the time the fish are done grilling, your eggplants will be ready to be served too.
Start by preparing the sauce. That way, when the fish and eggplants are ready, all you have to do is drizzle the sauce over the eggplants.
Recipe: Flash-fried eggplants with spicy soy-ginger sauce
Ingredients
- about 4 to 6 eggplants, the Asian variety which are sweet with no trace of bitterness
- about 3 c. of vegetable oil for deep frying
- 1/8 c. of vinegar
- 1/8 c. of light soy sauce
- sugar, to taste
- 1 tsp. of finely chopped ginger
- 1 tsp. of finely chopped garlic
- 2 tbsps. of finely chopped onion
- 1 tsp. of chili flakes
- 1 to 2 tbsps. of finely sliced onion leaves
- 1 tsp. of toasted sesame seeds, black or white or both
Instructions
- Pour the vinegar and soy sauce into a jar with screw-type cap. Add sugar, the ginger, garlic, onion and chili flakes. Shake until the sugar is dissolved. Taste. Make adjustments to suit your preference (you might want to add more vinegar, soy sauce or sugar), shake again then leave to infuse.
- Cut the eggplants vertically into halves. Cut diagonally into half-inch slices.
- Heat the cooking oil in a wok or frying pan. Flash fry the eggplants, in batches if necessary, just until lightly browned (see the post on flash-frying).
- Scoop the eggplants out of the oil, drain well and transfer to a shallow bowl.
- Pour the sauce over the eggplants just before serving. Garnish with sesame seeds or tasted garlic bits.
Preparation time: 10 minute(s)
Cooking time: 1 to 3 minute(s), depending on the number of batches
simple yet delicious….
@Albert Rendal I could eat them everyday.
Love this.