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Eggplants with Sweet Soybean Paste
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Source: Pei Meis Homestyle Cooking, Singapore
| 3 | long purple eggplants |
| 1 tblsp | chopped green onion, for garnish |
| 1 tblsp | chopped garlic |
| Seasonings: | |
| 1 tblsp | sweet soybean paste, (Pantainorasingh) |
| 1 tblsp | soy sauce |
| 1/2 tsp | sugar |
| 3 tblsp | water |
| 1/2 | vinegar |
| 1/2 tsp | sesame oil |
Cut eggplant into strips 5 cm long by 1 cm wide. Soak in salt water 5 minutes.
Heat oil in 5 tblsp in wok, stir-fry garlic and eggplant until soft. Heat 2 tblsp oil. Add soybean paste. Stir-fry over low heat. When fragrant add soy sauce, sugar and water. Add eggplant. Cook over low heat 2 minutes until liquid is absorbed. Sprinkle with vinegar, sesame oil and green onion. Serve.
Notes: very good
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