EGGPLANT STEW SO GREAT, YOU'LL CLEAN YOUR PLATE!

Eggplant Stew so Great, You'll Clean Your Plate! image

Provided by Charishma_Ramchanda

Categories Stew

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 10

1 lb eggplant, sliced half lengthwise and then into slices approximately 1/2 inch thick
4 tablespoons pure wesson canola oil
4 -6 shallots, washed,peeled and sliced
1 clove garlic, peeled,washed and sliced
1/2 cup water
1 tablespoon sweet soy sauce
1/2 teaspoon black pepper
1 pinch ground nutmeg
1 teaspoon white vinegar
salt

Steps:

Heat 2 tbsps.
of oil in a wide skillet on medium flame.
Add the eggplant slices to the hot oil.
Lightly saute the eggplant until it is light brownish in colour.
Remove from flame and drain on clean kitchen paper towels.
Keep aside.
Add the remaining oil to the skillet.
Toss in the shallots and garlic.
Stir-fry until the raw smell of both is gone.
Takes about 5-7 minutes on medium heat.
Add water, soy sauce, Pepper, nutmeg, vinegar and sauce.
Stir well.
Allow this sauce to cook for 2-3 minutes.
Add the fried eggplants.
Cook for 2-3 minutes more.
Gently stir the pan or shake it gently several times to mix the eggplants in the prepared sauce, being careful not to break/mash the same.
Check for seasoning.
Remove from flame.
Serve hot with Vegetarian Nasi Goreng (Fried Rice){recipe number:44512} or plain steamed rice.
Enjoy!