I think most people like eggplant but are afraid of the excessive oily cooking method, because the eggplant absorbs oil from deep frying or pan frying to soften it. I came out this recipe with an extra few minutes of cooking time, but more healthy to eat. You don't have to use too much oil in this recipe.
The ingredients are :
1. 1 medium size egg plant - slant cut to about 1/2" thick slices.
2. 1 table spoon vegetable oil 3. 1.5 table spoons dried shrimp, rinse with water 4. 2~3 cloves chopped garlic 5. 3~4 sliced chili padi (I use jalapeno as substitute) 6. 1/2 table spoon fish sauce (鱼露) 7. 1/2 table spoon oyster sauce 8. 1/2 table spoon Lee Kum Kee Hoisin Sauce 9. 1/2 table spoon soy sauce or to taste 10. 2~3 table spoon of water 11. Some red chili and green onion for garnishing 12. Pinch of sugar (optional - for those sweet fans)
1. Heat up a non stick fry pan without oil. 2. Place the egg plant slices in the heated pan, cover with lid and cook for 2~3 minutes or until bottom part turns brown. 3. Flip over the egg plant slices, they should be slightly softened now, cook for another 2~3 minutes. 4. When both sides of the egg plant slices turn brown, remove from heat, set aside.
The following actions have to be fast.
5. Grease the pan with a table spoon of oil, lightly brown the garlic in medium heat, add in dried shrimp and jalapeno, stir and cook for 1 minute. 6. Add in the fish sauce, hoisin sauce, oyster sauce and soy sauce. Immediately stir in the egg plant slices, cook for about 30~45 second, add in water, green onion and red chili, stir until water dries out. Serve warm.