Stir-fried Eggplants with Egg & Tomatoes

I learnt this recipe from a Filipino friend … hmm so can I call this a Filipino recipe? ;p

I know my photo doesn’t look that flattering; but trust me it tastes better than it looks =P

When I was parboiling the eggplant slices, it started to rain heavily and I went to shift the plants along the corridor and forgot about the pot of boiling eggplants… so I may have over-cooked the eggplant a leeettttle bit

But do try this if you like eggplants … this is such a quick and tasty stir fry!

Ingredients
(Serves 2)
1 small eggplant, cut to about 1 cm thickness
1 egg, beaten
1 tbsp chopped garlic
2 tbsp chopped large onion
1 tbsp olive oil
1 small tomato, diced
1 tbsp dried basil
1 to 1/2 tsp light soy sauce

Directions
1. Add the eggplant slices to a pot of boiling water and parboil for about 3 minutes, till the eggplant slices are slightly softened. Rinse the eggplant with cold water (to stop cooking), drain and set aside.

2. In a wok, heat 1 tbsp of olive oil & saute the garlic, basil and onion, till the latter is slightly transparent.

3. Add the eggplant, egg, light soy sauce and tomatoes and stir to cook evenly.

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Similar Recipe: Stir fry eggplants with egg & minced meat

I’m submitting this recipe to this month’s Weekend Wokking (featuring the secret ingredient, eggplants), created by Wandering Chopsticks and hosted by Palachinka this month. Thank you, Marija, for accepting my late entry! =)

Tagged as: egg, eggplant, tomato