Eggplant Stew So Great, You'll Clean Plate

Time

Prep 30 min · Cook 40 min · 70 min total

Difficulty

medium

1. 1

   Heat 2 tbsps. Of oil in a wide skillet on medium flame. Add the eggplant slices to the hot oil.

2. 2

   Lightly saute the eggplant until it is light brownish in colour. Remove from flame and drain on clean kitchen paper towels.

3. 3

   Keep aside. Add the remaining oil to the skillet. Toss in the shallots and garlic. Stir-fry until the raw smell of both is gone.

4. 4

   Takes about 5-7 minutes on medium heat. Add water, soy sauce, Pepper, nutmeg, vinegar and sauce.

   7 min
5. 5

   Stir well. Allow this sauce to cook for 2-3 minutes. Add the fried eggplants. Cook for 2-3 minutes more.

6. 6

   Gently stir the pan or shake it gently several times to mix the eggplants in the prepared sauce, being careful not to break/mash the same.

7. 7

   Check for seasoning. Remove from flame. Serve hot with Vegetarian Nasi Goreng (Fried Rice){recipe number:44512} or plain steamed rice.

Notes and swaps

Allergens

Not assessed yet. Check each ingredient if you have an allergy.