Home cooked vegetarian food recipe - Stir-fried chillies eggplants or aubergines

Here is another new vegetarian cooking recipe for our yoga retreats guests here in Langkawi.

Stir-fried Chillies Eggplants or Aubergines (serve 2-3 people)

2-3 medium size eggplants or aubergines, rinse and halve lengthwise, then cut into about 1 cm thick slices

3 shallots, sliced thinly

4 small red chillies, remove seeds and sliced

2 dried chillies, remove seeds and sliced

2-3 cloves of garlic, chopped finely

2-3 slices of peeled ginger, sliced finely

Salt to taste

A bit of cooking oil

Some hot boiling water

x x x x x x x x x x x x

*Non-stick wok is very important in this recipe. I don't think it will work on a normal wok, if the eggplants keep sticking onto the wok.

Heat up the non-stick wok in medium heat. Add about 2 tablespoons of cooking oil.

When the oil is hot, add in sliced shallots, stir evenly until soft. Add in ginger, garlic, small red chillies and dried chillies. Stir-fry until fragrant.

Add in the eggplants or aubergines. Stir evenly. The eggplants will absorb the oil and look dry. Sprinkle some salt over the eggplants evenly, and stir well. Add tiny bits of hot boiling water and stir. Again the eggplants will absorb all the liquid and become dry. Add a little bit more water if needed, but not too much. It should be moist but dry.

Keep stirring or tossing until all the slices of eggplants cooked evenly, until the eggplants turn brown, almost slightly burnt.

Serve hot with rice or bread, or as a snack on its own.

Bon Appétit!