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2 medium eggplants, about 1-kg total
1 tbsp vegetable oil
5 garlic cloves, minced, or 2 tsp bottled minced garlic
2 tsp minced fresh ginger, or 1 tbsp bottled minced ginger
1/2 cup chicken bouillon, or vegetable broth
2 tbsp soy sauce
2 tbsp rice vinegar
1 tsp dark sesame oil
1 tbsp granulated sugar
1 tsp hot chili-garlic sauce
4 green onions, finely chopped
1 to 2 tomatoes, coarsely chopped
sprinkling of sesame seeds, for garnish (optional)
Peel eggplants and cut into 1-inch (2-cm) pieces. Heat oil in a large non-stick frying pan or wok set over medium-high heat. Stir-fry eggplants until slightly darkened, from 2 to 3 minutes. Reduce heat to medium. Add garlic and ginger and stir-fry for 1 minute.
Add bouillon, soy sauce, vinegar, sesame oil, sugar and chili-garlic sauce and bring to a boil. Cook, uncovered and stirring often, until eggplants are very tender and sauce has thickened, about 5 minutes. Stir in onions and tomatoes. Season with salt to taste, if needed. Serve in bowls over rice, toss with pasta or serve with chicken. Sprinkle with sesame seeds, if you like.
Calories 65, Protein 1.7g, Carbohydrates 10.1g, Fat 2.6g, Fibre 2.6g, Sodium 321mg.
This is one of the best and fastest eggplant dishes we have ever cooked up.