By Devi Poojari
November 6, 2023
Image Credit: Full Of Plants
A simple and quick preparation of tender cooked eggplants glazed with a soy-scallion sauce, is perfect to spoon over some steamed rice and enjoy. Add some tofu or shrimp to this vegetarian preparation for extra bulk and texture, for a filling meal that will keep you satiated for hours.
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500 grams long eggplant, halved 8-10 cloves garlic, minced 4 bird’s eye chillies, chopped 4 spring onions, chopped 1 tablespoon soy sauce 1 tablespoon fish sauce 1 teaspoon sugar 1 tablespoon water 1.5 tablespoons vegetable oil
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Heat a tablespoon of oil in a large skillet and fry the eggplants face-side down, until brown.
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Flip it over and cook for another 2 minutes before removing and setting aside.
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Add the remaining oil to the pan and sauté the spring onions and garlic, until aromatic.
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Add the bird’s eye chillies and mix well to combine.
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Mix together the remaining ingredients in a small bowl and add it to the pan, followed by the eggplant.
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Cover and allow the eggplants to simmer in the sauce for 4-5 minutes, until soft.
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Serve hot on top of rice and spoon over some of the thickened sauce over.
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