- 53-4 eggplants, sliced
- salt to taste
- 1/3 cup vegetable oil
- 1/3 cup soy sauce
- 1/4 cup red wine vinegar
- 6 cloves garlic, minced
- 1/2 tsp. freshly ground black pepper
- Spread eggplant on paper toweling and sprinkle with salt. Let drain for 30 minutes. Rinse and pat dry.
- In a non-stick skillet, fry eggplant in oil until brown and set aside.
- In a small saucepan, simmer soy sauce, vinegar, garlic and pepper for 5 minutes. Add eggplant, cover and cook over low heat for 7 minutes, stirring occasionally. Serve hot.
Photo Credits: pinoyfoodrecipes.blogspot.com