This is an easy and quick recipe that I make all the time. Below I give some serving tips of how I eat it usually, feel free to leave your own tips in the comments.
Before you start, make sure you read all the steps thoroughly, so you won’t forget anything, but feel free to experiment. This recipe is how I make it and you can make it your own way with spices and oils that you like. Please let me know if you do and I’ll try your way as well.
1 large Eggplant
1/4 teaspoon Chilli flakes
1 teaspoon Cumin
1 clove Garlic
4 tablespoons Vegetable oil
4 tablespoons Lee Kum Kee’s Vegetarian Stir-Fry Sauce
- If you can’t find Lee Kum Kee’s Vegetarian Stir-Fry Sauce you can other sauces as well, experiment with it until you find something that fits your taste.
1 Stir-fry pan with lid
1 Stirring spoon
1 Garlic press
1 Cutting board
1 Vegetable knife
Preparation time: 5 minutes
Cooking time: 10~15 minutes
Total time: 15~20 minutes
- Dice the Eggplant into pieces of roughly 1 centimetre, it’s okay if they’re not exactly 1 centimetre.
- I leave the skin on the Eggplant, but if you don’t like that you can remove the skin before cutting it into pieces.
- Cut of the of the clove of Garlic that was attached to the entire bulb and remove the skin.
- If the clove of Garlic is too big for your Garlic press you can cut it in smaller pieces that fit.
- If you don’t have a Garlic press cut the Garlic into as small as possible pieces instead.
- Put the oil in the pan.
- Heat the pan on the highest setting of your stove.
- Put the Chilli flakes and Cumin into the pan.
- Put the Garlic in the Garlic press and press it into the pan.
- If you don’t have a Garlic press, use the small pieces that you’ve cut the Garlic into instead.
- Stir the Chilli, Cumin and Garlic for 1 minute.
- Put the diced Eggplant into the pan.
- Stir the Eggplant until most pieces are covered with the Chilli, Cumin and Garlic.
- Put the Sauce into the pan.
- Stir the Eggplant until most of the pieces are covered with the sauce.
- Put the lid on the pan and let it simmer for 5~10 minutes.
- You can taste the Eggplant to see if it’s done. The skin should be a bit chewy, while the flesh of the Eggplant should be soft.
Put it on some pita bread with hummus. This is the easiest and, in my opinion, most delicious way to eat it.
You can also put it on a wrap with some brown rice. Make sure you cook the brown rice first though.