-
Choose the long, purple
variety of eggplant.
-
Discard the stalks and cut
the eggplant into diamond-shaped chunks.
-
Heat oil in a wok until
hot.
-
Deep-fry the eggplant
chunks in batches until golden.
-
Remove with a slotted
spoon and drain.
-
Pour off excess oil
leaving about 1 tablespoon in the wok.
-
Return the eggplant to the
wok and add the soy sauce, sugar and water.
-
Cook over a fairly high
heat for about 2 minutes, add more water if necessary.
-
Stir occasionally.
-
When the juice is reduced
to almost nothing, add the sesame seed oil, blend well and serve.