Fried eggplants in glaze
Votes: 1
Time: 20 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Glazed eggplant is a great example of a simple yet incredibly delicious Asian-inspired vegetable side dish. Tender pieces of fried eggplant are coated with a sweet and spicy, glossy glaze made from sugar and a blend of several Asian sauces—oyster, fish, and spicy garlic. Before serving, sprinkle the eggplant with chopped peanuts and fresh cilantro.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 eggplants
- 2 tablespoons oyster sauce
- 2 tsp garlic chili sauce
- 1.5 tsp fish sauce
- 1 teaspoon of sugar
We recommend
Recipe:
Combine 2 tablespoons each water and oyster sauce, 2 teaspoons chili garlic sauce, 1 1/2 teaspoons fish sauce, and 1 teaspoon sugar; set aside. Halve 4 small Japanese eggplants lengthwise, then cut into 1½-inch pieces. Saute in 3 tablespoons vegetable oil in a nonstick skillet over medium heat until tender, 6 to 8 minutes. Add the sauce. Cook over low heat, stirring occasionally, until the eggplants are glazed, 30 seconds to 1 minute. Sprinkle with finely chopped peanuts and cilantro.
Recipes with similar ingredients: eggplants, oyster sauce, fish sauce, chili sauce, Peanut, cilantro
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