Eggplant Anchovies Stir Fry is a simple, tasty dish combining soft eggplant and savoury anchovies. It’s quick to make and full of rich, umami flavour.
About this eggplant recipe
Eggplant soaks up flavours well, making it a great ingredient for this dish.
The anchovies add a rich, salty taste, giving the vegetable dish a nice seafood touch.
The key to making this eggplant dish really tasty is layering the flavours. The mix of savoury eggplant, salty anchovies, sweet caramelized onions, fragrant chives, and crispy fried shallots comes together for a perfect balance of flavours.
It’s a simple way to excite a healthy vegetable dish.
Instructions
- Cook the Eggplant: Heat oil in a large frying pan over medium-high heat. Fry the eggplant until it’s cooked through and lightly browned. Drain excess oil and set the eggplant aside on a platter.
- Cook the Onion and Anchovies: In the same pan, add one tablespoon of the oil from the first step. Heat over medium heat, then add the onion and anchovies. Cook until the onion is tender and the anchovies are slightly caramelized.
- Combine and Serve: Add the cooked eggplant and soy sauce to the pan, stirring for 3-5 minutes. Turn off the heat, stir in chives, and cook for 30 more seconds using the remaining heat. Top with fried shallots and serve.
Cooking Tip
For the perfect texture and taste, eggplants should be cooked until they are completely tender and silky. This will ensure that they are smooth and creamy and absorb other flavours.
Now you know how easy it is to make this delicious Eggplant Anchovies Stir Fry! Enjoy 😊
Eggplant Anchovies Stir Fry
Ingredients
- 400 g eggplant (cut to 1-2 inch cubes)
- 80 g anchovies (cut into dice)
- 1/2 onion (chop into small pieces)
- 50 g chives (cut in 1/2-inch lengths)
- 1 tablespoon soy sauce
- 1 cup oil
- 2 tablespoons fried shallots
Instructions
- Heat oil in a large frying pan over medium-high heat, fry eggplant until well cooked and lightly browned, drain out the oil and leave the eggplant to a side platter
- Add one tablespoon of oil from the first step to the non-stick pan over the medium heat, add onion, anchovies and cook until onion is tender and anchovies are slightly caramelized
- Add eggplant and soy source, stir and cook for 3-5 minutes
- Turn off the heat and stir in chives and use the remaining heat to cook for 30 seconds.
- Add fried shallots and serve.
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