Cook Time 30 minutes
Serves 4 as a side
Ingredients
Peanut oil, for shallow-frying
3 medium (900g) eggplants, trimmed, cut into quarters lengthways
Sweet chilli sauce
2 tbsp malt vinegar
¼ cup brown sugar
1 ½ tbsp honey
2 tbsp soy sauce
1½ tbsp gochujang or sambal sauce
To Serve
2 spring onions, thinly sliced
1 cup coriander leaves
1 long green chilli, thinly sliced
Lime wedges
Method
To make the sweet chilli sauce, place all ingredients in a bowl and whisk until well combined. Set aside.
Add enough peanut oil to a deep, large non-stick frying pan to come up to 1cm on the side. Heat over medium-high heat. Cook half of the eggplant for 3–4 minutes on each cut side or until golden. Transfer to a plate lined with paper towel. Repeat with the remaining eggplant, replacing the oil between batches if needed.
Discard the remaining oil from the pan. Reduce heat to medium, add the sweet chilli sauce and cook for 3 minutes or until bubbling and slightly reduced. Return the eggplant to the pan and cook for a further 4–6 minutes or until the sauce is reduced and coats the tender eggplant.
Arrange the eggplant on a serving plate. Top with the spring onions, coriander and green chilli, and serve with lime wedges.
