Satay Eggplant

After a long time a quick one.

This is a recipe for a nice and flavourful eggplant. It is quite fat and also salty so it’s best eaten along with plain white rice.

The Ingredients

We will need these:

1. One eggplant
2. Few (4-5) cloves of garlic
3. A small onion
4. Dried garlic
5. Black pepper (or a mixture of pepper)
6. Salt (optional)
7. Oil
8. Soy sauce
9. Sesame oil
10. Rice wine
11. Satay sauce

Preparation

The best taste is achieved when the eggplant is marinated for a couple of hours.

Hacking and slashing

• Dice the eggplant into pieces of around 2-3 cm in size.
• Mince the garlic.
• Cut the onion into small dice. (This can be done a bit later).

Pouring and shaking

• Mix the eggplant and the minced garlic.
• Add pepper.
• Add dried garlic.
• Optionally add salt, this really depends on how salty your soy sauce already is.
• Add satay sauce.
• Mix it all a bit.

• Add oil, about 3-4 table spoons. Eggplant is like a sponge so it will soak it up pretty fast.
• Add the sesame oil, give the bottle a good shake, 10-15 drops at least.
• Add the soy sauce to taste.
• Add one cap of rice wine.

Culinary pro tip! Put plastic wrap over your bowl, put a plate over that. Then lift the bowl and shake the hell out of it.

This will make the ingredients mix very nicely.

Put the mixture in the fridge for about 2 hours.

Cooking

• Put some oil in a pan, add the diced onions and cook them until transparent.

• Add in the prepared mixture and cook first on high, then on medium heat until the sauce becomes soupy and sticky.

• Serve with rice.