SPICY EGGPLANT DISH
Preparation Time: 5 minutes Cooking Time: 25 minutes
1 1/2 tbsp vegetable oil
1 red onion, sliced
1 clove garlic, chopped
1 clove garlic, sliced, to garnish
1 eggplant, diced
1 red chili, deseeded and finely chopped
1 tbsp white sugar
3 spring onions, sliced
1 1/2 tbsp mango chutney
Vegetable Oil, for deep frying
Cooked White Rice
1. Heat the oil in a large preheated wok or heavy-based frying pan, swirling the oil around the base of the wok until it’s really hot.
2. Add the onions and chopped garlic, stir well.
3. Add the diced eggplant and chili and stir-fry for about 5 minutes.
4. Add the sugar, spring onions, and mango chutney, stir well.
5. Reduce the heat, cover and leave to simmer, stirring from time to time for 15 minutes until the eggplant is tender.
6. Transfer to serving bowl and keep warm.
7. To prepare the garnish, heat the oil for deep-frying and quickly stir-fry the slices of garlic until they turn slightly brown.
8. Garnish the stir-fry with the deep-friend garlic and serve with rice.
FOOD CATEGORY: Lunch or Dinner
*All ingredients are available in the Philippines and some ingredients from the book have been replaced by Philippine-grocery-friendly items.
*From the book 1000 Vegetarian Recipes from Around The World (Parragon Book)
SPECIAL NOTE: Daday is our all-around household genius. She’s been with my family for more than 40 years, and stayed with me and my husband when we got married in 2013. From cooking all-Filipino meat and seafood dishes at my mom’s home, she has learned to cook (and love) vegetarian meals inspired from different parts of the world. I am sharing this with you because every time people (especially Filipinos) find out my husband and I are vegetarians, someone never fails to ask, “But what do you eat?”. This is our attempt to introduce the colorful world of vegetarianism (no, we are not limited to salads only), and hopefully to make you understand that it is indeed a gastronomic experience on its own.