A simple and tasty side dish made from simmered aubergine, chilies, garlic and soy sauce. The Asian inspired flavor and fresh herbs make this dish a star. Naturally suitable for vegetarian and vegan diets.
2tablespoonsextra-virgin olive oil
2red chilies,finely chopped (deseed and devein if you want less spice)
Heat a large skillet over medium heat. Add the oil, garlic and chilies; sauté for 1-2 minutes.
Add the eggplant and salt, cook, stirring occasionally, for about 5 minutes.
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.
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!
I like to serve this garlic chili eggplant with short grain brown rice (Rundkorn Naturreis). 3/4 cup (150 g) is more than enough for two people. The rice should be cooked in double the amount of water, for about 40-45 minutes, so plan ahead. The garlic chili eggplant takes about the same time, including preparation, so timing-wise brown rice is a good (and healthy) choice.
This is delicious when enjoyed immediately or I find even better the next day eaten cold.