Ingredients
Scale
- 400 g eggplant (cut to 1–2 inch cubes)
- 80 g slated anchovies (cut into dice)
- ½ onion (chop into small pieces)
- 50 g chives (cut in ½-inch lengths)
- 1 tablespoon of soy source
- 1 cup of oil
- 2 tablespoons fried shallots
Instructions
- Heat oil in a large frying pan over medium-high heat, fry eggplant until well cooked and lightly browned, drain out the oil and leave the eggplant to a side platter
- Add one tablespoon of oil from the first step to the non-stick pan over the medium heat, add onion, anchovies and cook until onion is tender and anchovies are slightly caramelized
- Add eggplant and soy source, stir and cook for 3-5 minutes
- Turn off the heat and stir in chives and use the remaining heat to cook for 30 seconds.
- Add fried shallots and serve.
- Category: Side Dish