One of my favourite aroma is when eggplants is being shallow fried in a pan, it’s such a light pleasant smell that triggers your appetite. When I was younger I was always tempted with this aroma, for me it’s comparable to bacon or freshly baked cinnamon rolls but I never liked eating them like most kids but as you grow old taste buds changes its preferences and looking for different varieties and now this is one of those simple vegetable dishes I started to like.
In Philippines this is a very common side dish for some grilled meats or fish and for some families who are budget conscious a rice and this can be a complete meal, all you need to do is dip it in citrus and chilli infused soy sauce.
- 3 pcs Asian eggplants, sliced in 3 portions lengthwise and cut in half cross wise
- garlic salt
- freshly ground black pepper
- olive oil
- juice of ½ lemon
- ¼ cup soy sauce
- 1 birds eye chilli, chopped
- Season eggplants with garlic salt and freshly ground black pepper.
- Lightly drizzle eggplants with olive oil.
- Heat a non-stick pan then add small amount of olive oil.
- Pan fry eggplants for 3 minutes on each side or until golden brown.
- Combine dip ingredients together
- Serve eggplants with dip.