Spicy Eggplant Stir Fry

    30 minutes

    This is a quick and easy spicy eggplant dish that can be served as a vegetarian main or as a vegetable side dish.

    1 person made this

    Serves: 4 

    • 5 Asian eggplant
    • 1 teaspoon salt
    • 1 teaspoon turmeric
    • oil, for cooking
    • 8 birds eye chillies
    • 5 shallots
    • 3 garlic cloves
    • 10g dried anchovies, optional
    • 2 tablespoons kecap manis
    • 1/2 cup (125ml) tamarind juice
    • 1 pinch salt, to taste
    • 1 teaspoon sugar

    Preparation:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Cut the eggplant in half longwise then into 6-10cm long pieces. Season with salt and turmeric powder.
    2. Heat oil in a wok and fry the eggplants until soft. Drain and set aside.
    3. In a blender cut the chillies, shallots, garlic and anchovies until medium coarse.
    4. Heat oil in wok saute the blended ingredients stirring over medium heat until it is dry and crispy.
    5. Add the kecap manis, tamarind juice, salt and sugar.
    6. Stir and cook until the sauce thickens.
    7. Add the eggplants, mix well and adjust seasoning.

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