Singapore - Sweet Eggplant Stew (Semur Terong)

Sweet Eggplant Stew 

(Semur Terong)

Ingredients

-       1 lb. eggplant

-       4 Tbs. vegetable oil

-       1 Tbs. shallots

-       1 clove garlic, sliced

-       ½ cup water

-       1 Tbs. sweet soy sauce

-       ½ tsp. pepper

-       ¼ tsp. nutmeg

-       1 tsp. vinegar

-       ½ tsp. salt

-       1 tsp. sugar

Directions

-       Cut the unpeeled eggplant into ½-inch-thick slices, and then cut the slices in half.

-       Fry lightly in 2 Tbs. of oil for 2 minutes, or until light brown and softened.

-       Set aside.

-       Stir fry the shallots and garlic in the remaining oil until light brown.

-       Add the water, sweet aoy sauce, pepper, nutmeg, vinegar, salt and sugar.

-       Let all of these ingredients cook for approximately 3 minutes to prepare the sauce.

-       Cook the eggplant slices in the sauce for additional 2 minutes to distribute the flavors.

-       Shake the pan several times to mix but not mash the eggplant.

-       Serve hot or at room temperature.

Makes 4 servings.