Prep: 5 mins. Cooking: 15 mins. Serves 4.
- 3 eggplants
- 7 tbs oil
- 1 1/2 tsp finely chopped garlic
- 6 tsp superfine sugar
- 1 1/2 tbs so sauce
- 1 1/2 tbs cider vinegar
- 1 tbs dry sherry
Cut the eggplants in half lengthwise, then slice into weges about 1 1/4″ long.
Heat 3 tablespoons oil in a wok over high heat, then add eggplant 5 minutes, or until browned and all oil is absorbed. Transfer to a plate, then repeat with all remaining eggplant and another 3 tablespoons of oil.
Heat remaining oil in the wok, swirling to coat sides and base. Add garlic and slowly cook until golden. Add remaining ingredients, and bring to a boil, stirring constantly. Add eggplant and simmer for 3 minutes to let it absorb sauce. Serve immediately with steamed rice, if so desired.
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