When you fry the eggplant, no need to put much of cooking oil. It's not a deep fry anyway, just as long as it can avoid the eggplant to get burnt. Also remember to set in high heat, unless it will be too oily. Enjoy!
Ingredients:
- 2 eggplant medium-big sized, sliced into 5x2 cm
- 6 cayenne pepper
- 4 cabe rawit (or you can replace it with tabasco pepper)
- salt and sugar to taste
- cooking oil as needed
Direction:
Ingredients:
- 2 eggplant medium-big sized, sliced into 5x2 cm
- 6 cayenne pepper
- 4 cabe rawit (or you can replace it with tabasco pepper)
- salt and sugar to taste
- cooking oil as needed
Direction:
- Fry each 2-3 sliced eggplant in a frying pan with high heat. Turn aside the eggplants when the bottom side get brownish and fully cooked. Set aside.
- Combine cayenne pepper, cabe rawit, salt, and sugar in a food processor.
- Pre-heat cooking oil in a pan, add processed peppers and spice, stir through until it cooked.
- Add fried eggplant to the pan, stir through for about 2 minutes.
- Serve with rice.
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