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Easy Eggplant With Satay Sauce | Brinjal With Satay Sauce Recipe | Quick Cooking At Home
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RECIPE
INGREDIENTS
1 1⁄2 tablespoons vegetable oil, preferably groundnut oil
50 grams onions, (about ½ medium onion), sliced in thin rounds
2 teaspoons garlic paste
250 grams japanese eggplant, (thin, long eggplant variety), cut into 3-inch x ¾-inch long strips
4 tablespoons shaoxing rice wine
5 spring onions, cut at an angle into 2-inch long pieces
1⁄2 cup coconut milk, thick, 1st press
1 teaspoon light soya sauce
2 teaspoons satay paste, store-bought
1 teaspoon fish sauce, (optional)
COOKING METHOD
- Place wok over high heat, and once wok is hot, add oil. Slide in onions, stirring to separate. Add garlic and stir to coat onions evenly. Add eggplant and sauté for about 3 minutes before adding rice wine. Continue cooking on high heat till most of the rice wine evaporates, about 2 minutes.
- Toss in spring onions, and pour in coconut milk and soya sauce. Add satay paste, and optional fish sauce, if using; stir well to combine. Cook for another couple of minutes so that the flavours are absorbed by the eggplant and it is cooked through. Check for seasoning and add salt, if required. Remove from heat.
- Serve hot with steamed rice.
- Place wok over high heat, and once wok is hot, add oil. Slide in onions, stirring to separate. Add garlic and stir to coat onions evenly. Add eggplant and sauté for about 3 minutes before adding rice wine. Continue cooking on high heat till most of the rice wine evaporates, about 2 minutes.
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