Indo-Chinese Eggplant

                                                 Indo-Chinese Eggplant

                                         (Fusion)

                                   

Ingredients

• 4 long Chinese eggplants, cubed or cut in round shape
• 3 tablespoons soy sauce
• 2 tablespoon red wine vinegar
• 2 tablespoon white sugar
• 2 green chili pepper, chopped
• 1 ½ teaspoon paprika
• Salt optional.
• 2 tablespoons vegetable oil
• 1 ½ teaspoon Cumin powder
• Pinch Heeng (asafetida)

Directions

1.                        Place the eggplant cubes or circles into a large bowl, and sprinkle with       salt. Fill with enough water to cover, and let stand for 30 minutes. Rinse  well, and drain on paper towels.

2.                        In a small bowl, stir together the soy sauce, red wine vinegar, sugar, chili pepper, paprika & Cumin powder. Set the sauce aside.

3.                        Heat the vegetable oil in a large skillet or wok over medium-high heat. Fry the eggplant until it is tender and begins to brown, 5 to 10 minutes.

4.                         Pour in the sauce, and cook and stir until the sauce is thick and the eggplant is evenly coated. Serve immediately.

 

Tip:

You can Broil eggplants in a oven instead of frying.