Eggplant in Oyster Sauce
recipe

A delicious Asian dish where eggplants are stir-fried to perfection and marinated in a sweet oyster sauce. Easy and quick to prepare!
Preparation Time: 30 minutes
Serving Size: 4 servings

Ingredients:

- A splash of peanut oil + canola oil for frying
- 3 medium-sized eggplants
- Approximately 4 cm piece of ginger
- 2 large garlic cloves, crushed
- About 100-150 ml oyster sauce
- About 100 ml shallot rice vinegar mirin mixture (or a splash of rice vinegar and mirin + chopped shallots)
- 3-4 heaping teaspoons of brown muscovado sugar (or palm sugar)
- 2 tablespoons sesame oil
- Chopped cilantro
- Optional: chopped mild red chili

Instructions:

1. Crush the garlic and finely chop the peeled ginger.
2. In a pot, add a splash of oil and sauté the garlic and ginger until fragrant and the garlic turns golden brown.
3. Add the oyster sauce, sugar, and the vinegar-mirin mixture to the pot. Let it simmer until the sugar dissolves and the mixture thickens. Finally, stir in the sesame oil and taste for seasoning.
4. Cube the eggplants and fry them in a wok or non-stick pan until golden brown in peanut oil.
5. Add the cooked eggplant pieces to the sauce and heat for a few minutes to allow the eggplants to absorb the sauce.
6. Stir in the chopped cilantro and optional red chili if desired.
7. Serve with Thai jasmine rice.
Nutritional Information (per serving, estimated):
- Energy: 250 kcal
- Protein: 5 g
- Carbohydrates: 30 g
- Fat: 12 g
- Fiber: 6 g

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