Eggplants Stir-Fry

Store sliced eggplants in water while preparing other ingredients. Remove the water and pat dry before adding to the batter.

Make the batter: combine egg, flour, water, garlic powder, salt and stir. The batter should be a bit thick.

Heat oil in a pan. Dip the sliced eggplants into batter and fry, flipping after a couple of minutes. After frying, set the eggplants aside.

Use a food processor or chopper to blend garlic, shallot, tomato, chili, and lime juice.

Heat about 1 tbsp oil in a pan (I used leftover from frying the eggplants).

Pour step #4 to the pan, stir occasionally for 3 to 5 minutes in low heat.

Add the eggplants and stir until all pieces are coated.