Tuesday, August 4, 2009

Stir-fried Eggplants With Chilli Bean Sauce

2 medium size eggplants
2 cloves garlic (chopped)
red chilli (sliced thinly)
coriander leaves (chopped)
1/2 tbsp Lee Kum Kee chilli bean sauce (Toban Djan)

dash of salt and sugar
1/2 tsp dark soya sauce
1/2 tsp oyster sauce
3 tbsp water

1. Stir fry the eggplants until slightly burnt. Dish up and set aside.
2. Saute garlic and red chilli until fragrant.
3. Stir in 1/2 tbsp Lee Kum Kee chilli bean sauce, keep stirring until aromatic.
4. Put in fried eggplants.
5. Add sauce. Continue stirring to mix well with eggplants.
6. Stir in coriander leaves before dish up.


  1. how to make the eggplant don't absorb much oil? when i stir fry the eggplant, i have to keep adding oil cos it absorbs a lot of oil...

  2. Yeah, the eggplants absorb lots of oil and release much of it as they cook. I usually use olive oil and non-stick pan to fry eggplants, at least is a little bit healthier. :)) Unless you bake in oven, then you no need to worry about how much oil the eggplant is soaking up.