Eggplant bruschetta
Persons
5
Ingredients
- 4 eggplants ( about 400g) - cut into 1/2-inch cubes
- 5 garlic cloves - minced
- 1 onion - minced
For the seasoning
- 1 tbsp olive oil
- 2 1/2 balsamic vinegar
- 2 tbsp tuyu sauce
- 1/2 tsp cane sugar
- 1/3 tsp garlic powder
- 1 tsp soy sauce
- a dash of salt ( if you need )
For the garnish
- a small amount of scallion (optional)
Instructions
- 1. In a skillet with about 1/3 inch of vegetable oil, bring to temperature for frying, place eggplants in, fry a few minutes and stir frequently to prevent it from burning until fragrant, soften and golden.
- 2. Take them out of the oil and place them onto a plate covered with paper towels to absorb the excess oil.
- 3. In a another medium non-stick fry pan, heat the olive oil and then add garlic and onion over a medium to high heat. Fry until the garlic and onion are lightly golden brown, stirring occasionally.
- Add eggplant and fry until the eggplant is tender. (about 2 to 3 mins)
- 4. Add all the seasoning ingredients gradually and simmer over low heat with the lid for about 15 mins, stir frequently to prevent burning.
- 5. Spread eggplant mixture on sliced toasts immediately and sprinkle scallion(optional) on top. You can also serve your eggplants with steamed rice.
- Note : Add some chili if you like it. Guaranteed yummy :)
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