Western-style garlic eggplants

Ingredients

• 4 pieces Long eggplants
• 12 cloves Garlic
• 3 pieces Very ripe tomatoes
• 1 bunch Scallion
• 1 piece Fresh red chili
• 1 tbsp Cumin seeds
• 2 tbsp Light soy sauce
• 1 tbsp Rice vinegar
• 1 pinch Brown sugar
• 6 tbsp Sunflower oil
• 1 bunch Fresh cilantro
• to taste Salt

Method

1. Wash the eggplants, trim the stems, and cut them into finger-length pieces, then slice them into quarters lengthwise. Place them in a colander, salt generously, and let them draw out for about twenty minutes until they release their water.
2. Meanwhile, peel and finely mince the garlic. Cut the tomatoes into quarters. Thinly slice the scallion, separating the whites from the greens. Seed the chili and slice it into thin rounds.
3. After resting, quickly rinse the eggplants under cold water and dry them thoroughly with a clean kitchen towel, pressing lightly to squeeze out any excess moisture.
4. Heat a wok or large skillet over high heat. Drizzle with oil and brown the eggplants in batches on all sides until they develop a beautiful golden color and a tender texture. Set them aside on a plate.
5. Lower the heat to medium and add a little more oil to the same pan. Sauté the scallion whites, half of the minced garlic, and the cumin seeds until fragrant and the garlic perfumes the kitchen, without letting it brown.
6. Add the tomatoes and chili to the pan. Cook, stirring regularly, until the tomatoes break down and form a thick, glossy, and slightly oily sauce.
7. Stir in the light soy sauce, rice vinegar, and a pinch of sugar. Mix, taste, and adjust the seasoning. Simmer for a few moments to let the flavors concentrate.
8. Return the eggplants to the pan, tossing gently to coat them with the sauce without breaking them apart. Heat together for a few minutes until the eggplants are well steeped in the sauce.
9. Off the heat, stir in the remaining raw minced garlic to preserve its pungent freshness, and sprinkle generously with chopped cilantro and scallion greens. Serve immediately, piping hot.

Nutrition

Per serving

Energy

243.2 kcal

Protein

2.32 g

Carbohydrate

7.52 g

Fat

22.89 g

Fibre

2.43 g

Calcium

31.05 mg

Iron

2.02 mg

Magnesium

24.77 mg