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Spicy Eggplant

Yields3 ServingsCook Time13 minsTotal Time13 mins

INGREDIENTS :
(A) To Blend
 1 large red onion
 3 cloves garlic
 2 red chilies
 25 g Dried shrimp, soaked
 ½ inch fresh ginger, peeled
(B) To Cook
 3 small eggplant , cut into short strips
 2 tbsp cooking oil
 ½ tsp sugar
 1 tbsp soy sauce
 1 tbsp black vinegar
Garnish
 1 stalk spring onion finely chopped
COOKING METHODS :
1

- Add in ingredients (A) to blend.
Settings: Timer: 5 Seconds / Speed: 6

2

- Scrape down sides of jar and add oil to saute.
You can cook longer, if you want the onion/chilli paste more 'cooked'.

Settings: Timer: 5 Minutes / Speed: 1 / Temperature : 120°C

3

- Add in ingredients (B) sugar, soy sauce, vinegar and eggplant into mixing jar to cook.
Settings: Timer: 8 Minutes / Speed: 1 / Temperature : 120°C

4

- Serve hot with white rice

5

TIPS

- Don't cut the brinjal too thin, it will otherwise gets overcooked. If you do cut it thin, do Step 3 in less time, maybe 5 to 2 mins . If you want less spicy, you can put less cili padi or omit it.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories622
% Daily Value *
Total Fat 20.6g27%

Saturated Fat 1.6g8%
Cholesterol 0mg
Sodium 393mg18%
Total Carbohydrate 86.3g32%

Dietary Fiber 10.3g37%
Total Sugars 8.8g
Protein 14.6g
Calcium 2mg1%
Iron 3mg17%
Potassium 419mg9%
Vitamin D 0mcg0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.