Name: An eggplant stir fry that only takes 25 minutes to prep, cook and serve
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 3-4
Ingredients: 3 large finger or Asian eggplants, trimmed; Vegetable oil for shallow-frying; 1 large brown onion, sliced; 1 large red chilli, sliced (with or without seeds); 1/4 cup water; 2 Tbsp vinegar; 1/2 Tbsp karamel masakan (Malaysian cooking caramel sauce); Salt and sugar, to taste; Coriander leaves and steamed rice, to serve

An eggplant stir fry that only takes 25 minutes to prep, cook and serve

Watch how Clarissa Feildel and her mum make it.

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Serves 3-4

Prep

15M

Cook

10M

Total

25M

Clarissa Feildel has done it again, showing us one of her family recipes that is both heartwarming and ridiculously tasty. This Nyonya eggplant recipe that was passed down from her mum is quick, easy and perfect for those nights where protein is giving you the ick.

Ingredients

3 large finger or Asian eggplants, trimmed

Vegetable oil for shallow-frying

1 large brown onion, sliced

1 large red chilli, sliced (with or without seeds)

1/4 cup water

2 Tbsp vinegar

1/2 Tbsp karamel masakan (Malaysian cooking caramel sauce)

Salt and sugar, to taste

Coriander leaves and steamed rice, to serve

Method

Step 1

Slice eggplant crossways into thirds. Slice each third in half lengthways, but don’t cut all the way through. Open out flat. (This helps the eggplant cook.)

Step 2

Heat oil in a wok or large deep frying pan on high. Shallow-fry eggplant, flesh-side down, for 3 minutes or until golden. Turn and cook for a further 2–3 minutes or until tender. Drain eggplant on paper towel.

Step 3

Heat same pan on medium. Stir-fry onion for 3 minutes or until translucent. Stir in chilli. Add water to pan and cook until reduced by half. Stir in vinegar and karamel masakan. Season with salt and sugar. Return eggplant to pan and toss well to coat.

Step 4

Serve eggplant topped with coriander on steamed rice.

eggplant stir fry strips of eggplant in oval blue dish with rice and vegies on the side — (Photography: Phil Castleton, Styling: Michele Cranston)

Clarissa Feildel Chef

As an accomplished cook, author and television presenter Clarissa Feildel has always had food at the heart of everything she does. Clarissa’s Nyonya/Chinese and Sri Lankan background has given her a melting pot of dishes in her repertoire, which she uses every day when feeding her family.

Ingredients

Method

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