Asian fried eggplant

Serves 6
Prep 10
Cook 20
A tasty Asian inspired lactose/dairy free, vegan eggplant dish, that is sure to impress your friends. Serve as an entree or main.

Description

A tasty Asian inspired lactose/dairy free, vegan eggplant dish, that is sure to impress your friends. Serve as an entree or main.
  • 3 tbs olive oil
  • 1 spanish onion, chopped
  • 1 clove garlic, crushed
  • 1 red chilli, finely chopped (optional)
  • 8 baby or lebanese eggplants, sliced (or 4 medium)
  • 2 tbs reduced salt soy sauce
  • 1 tbs brown sugar
  • 1 tsp salt
  • 1 lemon, juice only
  • ¼ cup mint leaves, torn
  • Mint leaves to garnish

Weight, measurement and temperature conversions

View nutrition information per serve

  1. Heat ½ tbs oil in a frypan over medium heat. Add onion, garlic and chilli. Remove and keep warm.
  2. Increase heat to high, add remaining oil. Cook eggplant in batches for 2-3 minutes each side, or until golden brown and crispy. Remove from heat.
  3. Mix soy sauce, sugar, salt, lemon juice and mint together. Place eggplant on a plate, top with onion mixture and drizzle with sauce garnish with mint leaves.

Tips

  • If you wish, you can grill, bake or barbeque the eggplant with some olive oil for a similar effect.
  • Try sprinkling toasted sesame seeds over this dish to add a nutty flavour.
  • It's no longer necessary to salt eggplant before cooking, as modern varieties do not have a bitter flavour.

Tips

  • If you wish, you can grill, bake or barbeque the eggplant with some olive oil for a similar effect.
  • Try sprinkling toasted sesame seeds over this dish to add a nutty flavour.
  • It's no longer necessary to salt eggplant before cooking, as modern varieties do not have a bitter flavour.

Nutrition Information