Eggplants are washed carefully under a stream of cold water to remove any impurities. Then, they are cut into thicker slices, about 1-2 centimeters, so they remain firm when cooked. The chili is washed and sliced lengthwise, and if you prefer a less spicy dish, remove the seeds, as they provide the most intense heat. The garlic, an essential ingredient for the flavor of this recipe, is peeled and cut into thin slices.
In a large frying pan, add generous oil and heat it to high temperature. When the oil starts to smoke slightly, add the pieces of chili and the slices of garlic. This step is crucial for developing flavors; thus, you will want to sauté the ingredients over high heat for a few moments, being careful not to let the garlic burn, as it becomes bitter. After the chili and garlic have released their flavors, remove the pieces of chili from the pan.
Now it's time to add the eggplants to the pan. It is important to let them absorb the oil in the pan, which will give them a superb texture and rich taste. After a few minutes, when the eggplants have softened slightly, add a tablespoon of water at a time, stirring constantly. Repeat this process until the eggplants become soft, using about half or even more of the amount of water, so that you achieve a pleasant consistency.
In the meantime, it's time to prepare the sauce. In a bowl, combine the soy sauce with sugar and salt. Add a little water and mix well until the sugar completely dissolves. When the eggplants are soft, pour the dissolved soy sauce over them. Cover the pan with a lid and let it simmer over medium heat, stirring occasionally to ensure even distribution of the sauce. The eggplants will absorb the flavors of the sauce, and it will gradually reduce, thickening and becoming delicious.
When the sauce has significantly reduced, turn the eggplants from one side to the other to ensure that each piece is well coated. Finally, add the pieces of chili back to the pan to restore some of their initial flavor. These spicy eggplants can be served immediately, hot, alongside rice or fresh bread. The intense aroma and spicy taste will delight your senses. Enjoy your meal!
In a large frying pan, add generous oil and heat it to high temperature. When the oil starts to smoke slightly, add the pieces of chili and the slices of garlic. This step is crucial for developing flavors; thus, you will want to sauté the ingredients over high heat for a few moments, being careful not to let the garlic burn, as it becomes bitter. After the chili and garlic have released their flavors, remove the pieces of chili from the pan.
Now it's time to add the eggplants to the pan. It is important to let them absorb the oil in the pan, which will give them a superb texture and rich taste. After a few minutes, when the eggplants have softened slightly, add a tablespoon of water at a time, stirring constantly. Repeat this process until the eggplants become soft, using about half or even more of the amount of water, so that you achieve a pleasant consistency.
In the meantime, it's time to prepare the sauce. In a bowl, combine the soy sauce with sugar and salt. Add a little water and mix well until the sugar completely dissolves. When the eggplants are soft, pour the dissolved soy sauce over them. Cover the pan with a lid and let it simmer over medium heat, stirring occasionally to ensure even distribution of the sauce. The eggplants will absorb the flavors of the sauce, and it will gradually reduce, thickening and becoming delicious.
When the sauce has significantly reduced, turn the eggplants from one side to the other to ensure that each piece is well coated. Finally, add the pieces of chili back to the pan to restore some of their initial flavor. These spicy eggplants can be served immediately, hot, alongside rice or fresh bread. The intense aroma and spicy taste will delight your senses. Enjoy your meal!
Ingredients
-500g eggplants (Japanese or regular) -100ml oil -1 chili -3 tablespoons soy sauce -1 tablespoon sugar -200ml water -salt -2 cloves of garlic