Tuesday, 17 September 2013

Sweet And Sour Eggplant With Fried Potatoes

This dish I just made up, but it landed up tasting so nice, that I thought I would share it with all of you.

sweet and sour eggplant with fried potatoes
Sweet and Sour Eggplant with Fried Potatoes

2 medium eggplants
2 medium potatoes
2 tbsps brown sugar
2 tbsps vinegar
5-6 cloves of garlic
big chunk of ginger
2-3 green chillies
freshly chopped coriander to garnish

Peel the potatoes and slice in strips like you would for French fries. Heat a wok with a little oil. Fry on a high heat till golden brown, then lower the heat and cook for another 5-10 mins to ensure the inside of the potato is cooked. Remove and set aside. Sprinkle with salt and dash of freshly ground pepper.

Cut the eggplant in the same thickness of strips that you did for the potatoes. Soak in water, whil you cut the rest of the ingredients. Soaking the eggplant (you can also add a teaspoon of salt) helps to remove some of the bitterness from the vegetable.

Slice the ginger, garlic and green chillies finely.

Heat the same wok with the balance oil from the potatoes. If need be, add a bit more oil. Ive realized that for many vegetables etc, its best to cook them on a higher heat. By cooking eggplant this way, you don't need as much oil.

Tip: Mushrooms  benefit from high heat cooking, as they caramelize nicely without any juices coming out and without it getting all soft and soggy. Lady fingers is another vegetable that also benefits from high heat cooking. This method stops the sticky gooey stuff that tends to come out from the lady finger.

Add the ginger, garlic and green chilly and stir fry. Add in the brown sugar and stir till it dissolves in to a sugary sauce. Now add in the eggplant and give it a good toss. Drizzle over the vinegar. Keep stirring as you want the eggplant to cook evenly. Garnish with freshly chopped coriander.