Yummy Filipino Style Stir-Fried Eggplant with Star Margarine. Buttery amd Garlicky Talong, ang sarap at yummy talaga!
Stir-Fried Garlicky Eggplant
INGREDIENTS:
6 pcs Chinese eggplant (medium)
salt
1 tablespoon cornstarch
2 tablespoon vegetable oil
2 tablespoon Star Margarine (or butter)
10 cloves garlic, minced
2 teaspoon fresh ginger/luya, finely grated
1 tablespoon soy sauce; more to taste
Green onions/Spring Onions (optional garmish)
INSTRUCTIONS:
Cut the eggplant in large diagonal size, (smaller will make it mushy).
In a colander, transfer eggplant and toss with 1 tablespoon of salt. Set aside and let drain for about 45 minutes. Then rinse with water thoroughly and pat dry the eggplants.
Transfer the eggplants to another dry bowl and sprinkle with cornstarch evenly.
In a pan, heat the oil over medium-high heat. Add the eggplants but don’t overlap and fry it by batch. Fry and gently flip with a tong one by one.
Let cook until the eggplant is golden and slightly toasted for about 2-3 minutes. Once done, transfer to a paper lined plate.
Once all the eggplants are fried. Use the same pan, and wipe away previous oil. Add the margarine over low heat.
Add the garlic and fry over lowest heat until toasted. Once garlic is toasted, add the ginger and let it cook until fragrant.
Return the eggplant to the pan. Add the soy sauce and shake the pan (or toss gently) to combine, about 1 minute.
Serve topped with the scallion, and season to taste with soy sauce.
