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.
- 4 to 6 eggplants the Asian variety which are sweet with no trace of bitterness
- 3 cups vegetable oil for deep frying
- 1/8 cup vinegar
- 1/8 cup light soy sauce
- sugar to taste
- 1 teaspoon finely chopped ginger
- 1 teaspoon finely chopped garlic
- 2 tablespoons finely chopped onion
- 1 teaspoon chili flakes
- 1 to 2 tablespoons finely sliced onion leaves
- 1 teaspoon toasted sesame seeds black or white or both
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.