Braised Tomato Eggplant
Ingredients
- 2 Eggplants
- 1 Tomato
- 1 tsp Soy Sauce (Lee Kum Kee preferred)
- 4 tsp Potato Starch
- 1 tsp White Sugar
- 1/2 tsp Salt
- 3 Cloves Garlic Minced
- 1/2 tsp Dark Soy Sauce
- 1 tsp Oil
- 3 tsp Water
- 3 Small Thai Chile (optional)
Method
- Cut eggplant with a rolling cut. Add salt to dry it
- After drying eggplant (approximately 10 minutes wait), rinse with water and press out any excess (to avoid splattering when frying)
- While the eggplant is drying prepare the sauce by mixing garlic, soy sauce, optional chile, oil, sugar, dark soy sauce, and water
- Next coat the epplant with the potato starch which will make it crispy after frying
- Add oil to pan and fry coated epplant until starch is brown and eggplant is soft
- Stir fry with tomatoes and sauce. Add extra salt if needed. Serve