Ingredients with Measurements:
- 2 medium-sized eggplants, sliced into rounds
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 small onion, chopped
- 2 tablespoons kecap manis (sweet soy sauce)
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon brown sugar
- 1/4 teaspoon black pepper
- 1/4 cup water
- 1 tablespoon cornstarch
- 1/4 cup chopped scallions (optional)
Special equipment needed:
- Large skillet or wok
- Mixing bowl
Step-by-step instructions:
1. Heat the oil in a large skillet or wok over medium-high heat. Add the eggplant slices and cook until browned on both sides, about 5 minutes. Remove from the skillet and set aside.
2. In the same skillet, add the garlic and onion and cook until fragrant, about 1 minute.
3. Add the kecap manis, soy sauce, oyster sauce, brown sugar, and black pepper. Stir to combine.
4. In a small bowl, whisk together the water and cornstarch until smooth. Add the mixture to the skillet and stir until the sauce thickens.
5. Add the eggplant slices back to the skillet and toss to coat with the sauce.
6. Garnish with chopped scallions, if desired.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 120
Fat: 7g
Carbohydrates: 14g
Protein: 2g
Sodium: 420mg
Sugar: 9g
Substitutions for ingredients:
- Vegetable oil can be substituted with any neutral oil such as canola oil or peanut oil.
- Kecap manis can be substituted with regular soy sauce and brown sugar.
- Oyster sauce can be substituted with hoisin sauce or fish sauce.
Variations:
- Add sliced bell peppers or mushrooms to the dish for added flavor and texture.
- Use tofu instead of eggplant for a vegetarian option.
- Add sliced chicken or beef for a meaty version of the dish.
Tips and tricks:
- Make sure to slice the eggplant into even rounds for even cooking.
- If the eggplant is too bitter, sprinkle salt on the slices and let them sit for 10 minutes before cooking to draw out the bitterness.
- To make the dish spicier, add red pepper flakes or chopped chili peppers.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the dish in a skillet over medium heat until heated through.
Presentation ideas:
Serve the dish in a shallow bowl or plate with a sprinkle of chopped scallions on top.
Garnishes:
Chopped scallions
Pairings:
Steamed rice, noodles, or quinoa
Suggested side dishes:
Stir-fried vegetables, steamed bok choy, or a simple cucumber salad
Troubleshooting advice:
- If the eggplant is too mushy, cook it for less time or use firmer eggplants.
- If the sauce is too thick, add more water to thin it out.
Food safety advice:
Make sure to cook the eggplant thoroughly to avoid any potential foodborne illnesses.
Food history:
Kecap manis is a sweet soy sauce that originated in Indonesia and is commonly used in Indonesian cuisine.
Flavor profiles:
Sweet, savory, and slightly tangy
Serving suggestions:
Serve the dish as a main course with a side of steamed rice or noodles.
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Region: Indonesian