Monday, January 2, 2012

Sweet Asian Eggplant

Another great eggplant recipe. I'd like to say it's spicy, but it's also sour and a little sweet. It's a melt-in-your mouth eggplant dish you'll want to make over and over again.

1 Eggplant
2 tablespoon Brown sugar
2 tablespoon Apple cider vinegar
2 tablespoon Soy sauce
1 teaspoon crushed pepper flakes
1/4 cup Onion (chopped finely)
4 cloves of Garlic (minced)

Slice the eggplant into 1/2 inch slices.

Put a tablespoon of oil in a non stick pan and fry the eggplant slices till they get soft. Should take about 5 minutes. You don't want to overcook the eggplants at this stage, as it will be cooked in the sweet soy, sugar sauce again.

Once the eggplants have been cooked set it aside. Gather all the ingredients.

Heat up 3 more tablespoons of oil and saute onions, garlic, and crushed pepper.

Add brown sugar to caramelize the onion.

Add in brown sugar and vinegar.

Now gently place the eggplant slices in one layer and cook for about a minute. Gently flip over and give it another minute.

 Be very careful when taking out of the frying pan as the slices will be quite soft. You want the slices ot be soft but not mushy. They should hold their shape.

Stack and serve hot with a side of Jasmine rice.


  1. What kind of camera do you use cause that just looks so good... so good.

  2. Just a stock lens from Nikon D40. I've just started taking photos. Planning on getting a lens with a better aperture.