Ingredients
- 2 medium sized eggplants
- 6 cloves of garlic minced
- 2 cloves of garlic whole
- 2 tbsp minced ginger
- 1 scotch bonnet pepper thinly sliced optional* seeds and membrane removed
- 1 bundle of chives
- 2 tbsp sesame oil
- 1 tbsp soy sauce
- 1 tbsp red wine vinegar or rice wine vinegar
- 1 tsp salt
- 1 tsp black pepper
- 1 tbsp sugar
- 1 tbsp cornstarch
Instructions
- Cut eggplant length-way in half then into quarters, then into 2 inch pieces.
- Thinly slice stalks of chives & cut leaves into 1½ pieces
- Heat vegetable oil in a large frying pan or wok
- Add 2 whole cloves of garlic to hot oil to infuse garlic flavor into the oil
- Fry eggplant pieces for 2 minutes or until golden brown
- Drain fried eggplant on paper towels
- Dissolve cornstarch into ⅓ cup of water and set aside
- Heat Sesame Oil in wok or frying pan
- Add chopped stems of chives, scotch bonnet pepper, minced ginger, minced garlic and eggplant pieces and saute for 2 minutes
- Add red wine vinegar, soy sauce, salt, black pepper and sugar then saute for two minutes
- Add chives
- Add cornstarch mixture
- Saute for 1 minute
Video
Tried this recipe?Let us know how it was!