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Do you like eggplant? I do. And I adore Asian cuisine for its versatility of flavors and quick cooking. So it’s no surprise that I cook Asian eggplant very often.
There are several things to consider for cooking.
First, do not save money, buy sesame oil. It is not expensive and is sold in any major supermarket. And don’t replace the cilantro with parsley.
Secondly, you’ll need a high-powered burner, or the vegetables will not be fried, but stewed.
The main point in cooking is to heat the pan well and to stir the vegetables constantly. Otherwise, you will get sautéed, stewed, anything, but not roasted vegetables.
Cooking
- Let’s start with the eggplant. I cut them into large cubes. I always soak them in cold, salted water, since I don’t know if they’re bitter. Also, after that, they’ll absorb less oil when frying. I leave them for 20 minutes and then I put them in a colander.
- Peel and coarsely chop the bell peppers.
- I heat the pan on the most powerful burner of my stove.
- I add olive oil and about the same amount of sesame oil. Sesame oil will give the eggplant the flavor typical of Asian cooking. Add the bell peppers and stir-fry for a couple of minutes.
- Add the eggplant. Fry a couple more minutes. If necessary – add more oil, so the eggplant does not stick to the bottom of the pan.
- Finely chop chili and garlic. I love spicy dishes, but I am always guided by the spiciness of the peppers I use. Sometimes chili peppers are not spicy at all, try it, but I like a lot of garlic. I add it to vegetables and stir-fry for a minute more.
- I add sesame, soy sauce. All “by eye”, to taste. Fry again for a minute.
- The final touch – cilantro. Coarsely chop, turn off the heat, add the cilantro and stir.
- Immediately serve to the table, sprinkle with green onions if desired.
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