Сhinese oyster sauce eggplant recipe

Сhinese oyster sauce eggplant recipe 


- 500 g (1 lb) eggplant -2 tbsp. cornstarch - 3 garlic cloves - ½ yellow onion - 2 tbsp. soy sauce - 1 tbsp. oyster sauce - 1 tbsp. sugar - 1 tsp. sesame oil - ½ tsp. salt - 2 stalks of green onion (to serve) - 1 tsp. sesame seeds (to serve, preferably toasted in a  dry pan)

Mix the soy sauce, oyster sauce, sesame oil, sugar, salt and 2 tbsp. starch until smooth. Peel the eggplant, cut into 1.5 cm thick slices and dip each slice in starch. Slice the yellow onion into half rings, finely chop the garlic and green onion. Shake off excess starch from the eggplant.

Step 1.

Fry half of the eggplant in a frying pan until golden, turning occasionally for 6-7 minutes, and then place on a paper towel. Then fry the other half of the eggplant, and then fry the onion and garlic in a clean pan.

Step 2.

Pour the sauce into the skillet, add the water and cook for 1 minute. Add the eggplant to the wok, stir and heat for 30 seconds. Place eggplant on a plate, sprinkle with green onions and sesame seeds to serve.

Step 3.


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