Eggplant bruschetta

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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