This Chinese dish is great as a side or a main. For a main I suggest adding more vegetables such as squash, zucchini and potato. Serve with rice. This recipe serves about 4-6 as a main and 8 as a side.
Sweet Garlic Eggplant
3 medium eggplants
7 Tbls vegetable oil
1 1/2 tsp garlic, chopped finely
6 tsp caster suagr
6 tsp soy sauce (I used Tamari)
6 tsp apple cider vinegar
1 Tbls dry sherry
Cut the eggplants into 1/2 cubes.
Heat 3 Tbls of oil in a wok or large frying pan.
On a medium/high heat cook the eggplant (you may need to do it in batches) until browned and soft.
Remove from heat.
In a separate saucepan heat the other 3 Tbls oil and fry the garlic until golden.
Add sugar, sherry, soy sauce and vinegar and bring to boil.
Add mixture back to the eggplant and simmer for 3 minutes until sauce is absorbed.
Serve with steamed rice.