No fuss stir-fried eggplant

This quick and easy dish is absolutely perfect for weeknight dinners when you just can’t find the time to cook an entire meal. In 15 minutes this dish goes from a couple of ingredients to a tasty meal served up on the plate in front of you.

It’s a great meal if you are cooking for one as, depending on how hungry you are, you will most likely have some leftovers that you can enjoy for lunch the next day.

Give this one a go as a flavourful side dish to compliment a serving of pork or serve as a vegetarian dish on a bed of rice for a main meal. Yum!

Ingredients

• 4 Chinese eggplants (available at supermarkets)
• 2 teaspoons salt
• 1 tablespoon oyster sauce
• 1 teaspoon sugar
• 1 teaspoon sesame oil
• 2 tablespoons vegetable oil
• 2 teaspoons minced garlic
• Bunch of basil

Method

1. Slice each eggplant lengthwise. Cover with water, add salt. Stir to dissolve salt. Soak eggplant slices for 5 minutes. Drain well.
2. Add oyster sauce, sugar and sesame oil to a small bowl. Stir to combine and set aside.
3. Heat a wok or nonstick skillet over high heat. Add vegetable oil, garlic, basil, and eggplants. Stir-fry for 2 minutes. Add 2 tablespoons water. Stir-fry for 2 more minutes. Add oyster sauce mixture. Stir to combine. Transfer to a serving plate. Serve.