Recipe adapted from omnivorescookbook.
Ingredients
(A) Grilling eggplant
1-2 long eggplant, cut lengthwise
1-2 tbsp of cooking oil
(B) Sauce
A handful of dried shrimps, pre-soaked
1 tsp of fish sauce
1/2 tbsp of oyster sauce
1 tsp of fermented soya bean, crushed
1 tsp of cooking oil
2 cloves of garlic, minced
Instructions
- Cut eggplant lengthwise.
- Place eggplant in a large bowl and add water to cover. Add 1 teaspoon salt, mix well. Place a pot lid on top to keep the eggplant under water for 15 minutes. Drain and pat dry.
- Sprinkle eggplant with cornstarch and mix by hand, until eggplant is evenly coated with with a thin layer of cornstarch.
- Add 1 tablespoon oil in a nonstick pan and heat over medium high heat until warm. Spread eggplant across without overlapping. Grill the eggplant one side at a time until all the surfaces are charred and the eggplant turns soft, approx 2 mins per side (3 sides in total). Transfer to a plate.
- Add the 1 tsp of cooking oil, garlic, pre-soaked dried shrimps and fermented soya bean to the pan. Stirfry till fragrant.
- Add all the eggplant back into the pan. Stir a few times, add fish sauce and oyster sauce. Toss a few more times. Add some water and stirfry for a minute or two till eggplant is evenly coated with the sauce.
- Serve with rice.
