Simmered Garlic Chili Eggplant Recipe


  • 2 tablespoons extra-virgin olive oil
  • 4 cloves garlic, minced
  • 2 red chilies, finely chopped (deseed and devein if you want less spice)
  • 2 medium eggplants, chopped
  • 1/2 teaspoon sea salt
  • 1/2 cup water (125 ml)
  • 2 tablespoons soy sauce
  • 1 teaspoon brown sugar mascabado (or coconut palm sugar)
  • 3 tablespoons freshly chopped mint
  • 1 tablespoon freshly squeezed lemon juice
  • Handful of freshly chopped flat-leaf parsley
Simmered Garlic Chili Eggplant Recipe

  1. Heat a large skillet over medium heat. Add the oil, garlic and chilies; sauté for 1-2 minutes.
  2. Add the eggplant and salt, cook, stirring occasionally, for about 5 minutes.
  3. Reduce the heat to low, add half the water, then cover and cook for 5 minutes. Add the soy sauce, sugar and the remaining water. Cover and continue to cook on medium-low for 20 minutes, or until the eggplant has softened.
  4. Add the fresh mint and cook for 2 minutes, then add lemon juice and taste. Feel free to adjust with a little more salt or lemon juice, if desired. Top with parsley before serving and enjoy!

Source: Elle Republic

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