Serve : 4
INGREDIENTS :
Eggplant
500 gr asian long eggplants (or baby eggplants) – cut in 2×2 cm cubes
200gr paneer (Indian cheese) – 2 cm thick slice (firm tofu works too)
2-3 small banana shallot – finely sliced
1 tsp garlic minced
½ tsp salt + crushed pepper
4-5 tbsp neutral oil for frying (avoid olive oil as will easily burn at high heat)
Spicy sauce
1 tsp red chili sauce (1/4 tsp if using chinese XO sauce)
1 tbsp “vegan” fish sauce
2 tbsp dark soy sauce
2 tbsp brown sugar
1 tbsp white vinegar
2 tbsp sesame oil
1 dl water
2 dl orange juice
1 tsp potato starch (norw. potetmel)
Garnish
2-3 fresh coriander sprigs (for decor)
1 tbsp coriander chopped
Fresh chili – optional
Microgreens – optional
Deepfried garlic chips – optional
Rice
200 gr jasmine rice
100 gr sticky/glutinous rice
2,5 dl water (if rice is soaked, else 3dl on dry rice)
Method
- Cut the eggplants in 2×2 cm cubes and toss in a big bowl
- Rub 2-3 tbsp salt to eggplants and let sit for min. 20 min (to remove bitterness)
- Rince to remove the salt and dry the eggplant cubes
- Take out the paneer and soak in water until use
- Heat a thick bottom pan with frying oil medium to high, fry the eggplants until brown – approx 5 min, drain any excess oil and leave in a container for later use
- Add new oil on medium heat, fry shallot until soft, add garlic and fry another 3 min – do not burn
- Add onion, garlic and bit of salt and pepper to the eggplants for later use.
- Add new oil and fry paneer slices quickly on both side until light brown in color, add a bit salt and pepper and leave aside
Spicy sauce
- Add chili sauce, sugar, soy sauce, vinegar and water in a pot and bring all to a boil and then simmer for 5 min
- Whisk potato starch with 3 tbsp orange juice, and add the rest of the juice
- Add orange juice to the chili mixture and simmer on medium heat until reduced in half – approx. 10-15 min
- Add the sesame oil, eggplant cubes, and simmer for another 15 min or until eggplants are soft.
- Keep warm before serving (very low heat)
10 min before serving:
- Cut paneer in 2×2 cubes and add to the eggplant stew
- Slowly heat up the stew (5-10 min)
Plating / serving
- One sharing plate per 4 persons
- Garnish with coriander and lots of microgreens
- Garlic crunchy chips – optional
- Stew can be served luked warm
