Sweet and spicy eggplant – asian style
Persons
1
Ingredients
- 1 eggplant (about 350g) - quartered lengthways and cut into 1.5cm slices on a diagonal
- Ingredient A -
- 50g sweet red chili sauce
- 1/2 tsp fish sauce
- 1/2 tsp apple cider vinegar
- 1/2 tsp sugar
Instructions
- 1. In a medium bowl, add all ingredients A and mix. Set aside.
- 2. In a skillet, heat a generous amount of oil and fry eggplants, stir continuously until wilted and nicely browned.
- 3. Immediately transfer the cooked eggplants (still hot) into the bowl from #1 and marinate for at least 30 minutes. Keep in the fridge until you serve.
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