- 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
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.
Serving: 2g | Calories: 1124kcal | Carbohydrates: 18g | Protein: 12g | Fat: 115g | Saturated Fat: 9g | Polyunsaturated Fat: 32g | Monounsaturated Fat: 71g | Trans Fat: 0.4g | Cholesterol: 24mg | Sodium: 551mg | Potassium: 778mg | Fiber: 7g | Sugar: 10g | Vitamin A: 1155IU | Vitamin C: 22mg | Calcium: 112mg | Iron: 3mg