E is for … Sweet Soy Asian Eggplant

E is for … Sweet Soy Asian Eggplant - Candy Coated Culinista

E is for … Sweet Soy Asian Eggplant – Candy Coated Culinista

Yield/Serving: 4-6
Prep Time: 10 min.
Cook Time: 5-10 min.
Difficulty level is: Easy

• 4 tbsp hoisin sauce
• 2 tbsp soy sauce
• ½ tbsp granulated sugar
• 2 tbsp rice wine vinegar
• ¼ cup water
• Black pepper, to taste
• Tamarind spice, to taste
• 2 tbsp sesame oil
• 4 Asian eggplants, sliced into thick strips
• 5 cloves garlic, minced
• Green onion, as garnish optional

1. Mix the hoisin sauce, soy sauce, rice wine vinegar, sugar, water, salt and black pepper together in a small bowl and set aside.
2. In a cast iron skillet heat the sesame oil over medium-high heat.
3. When oil is hot add the eggplant, but don’t overcrowd and let brown turning over to ensure all side are golden and tender.
4. When the eggplants are almost browned add garlic.
5. Add in the sauce and reduce heat to medium-low and allow to simmer and reduce down until the eggplant has absorbed some of the sauce.
6. Plate the eggplants and pour the remaining sauce over top and serve.
7. Garnish with green onion if desired.

• Replace tamarind spice with red chilli flakes if unavailable.
• Serve with jasmine rice to make a completed vegetarian dish.

Please Enjoy

My thoughts
Honestly I always find eggplant to be mushy but even though in some areas like this; the flavours from the eggplants far outweighed my displeasure for mushy eggplant. This was so vibrant and flavourful I couldn’t resist.


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