NYONYA EGGPLANT STIR FRY

• servings: Serves 3-4 as a side

Ingredients

3 large finger or Asian eggplants, trimmed

Vegetable oil for shallow-frying

1 large brown onion, sliced

1 large red chilli, sliced (with or without seeds)

¼ cup water

2 Tbsp vinegar

½ Tbsp karamel masakan (Malaysian cooking caramel sauce)

Salt and sugar, to taste

Coriander leaves and steamed rice, to serve

Directions

STEP 1 Slice eggplant crossways into thirds. Slice each third in half lengthways, but don't cut all the way through. Open out flat. (This helps the eggplant cook.)

STEP 2 Heat oil in a wok or large deep frying pan on high. Shallow-fry eggplant, flesh-side down, for 3 minutes or until golden. Turn and cook for a further 2-3 minutes or until tender. Drain eggplant on paper towel.

STEP 3 Heat same pan on medium. Stir-fry onion for 3 minutes or until translucent. Stir in chilli. Add water to pan and cook until reduced by half. Stir in vinegar and karamel masakan. Season with salt and sugar. Return eggplant to pan and toss well to coat.

STEP 4 Serve eggplant topped with coriander on steamed rice.

Notes

Better Homes & Gardens September 2025