This simplified adaptation of Terong Raos uses sliced Asian eggplant pan-fried with garlic and red chilies. It skips the batter and sauce, giving you tender eggplant with lightly browned edges. Optional basil adds a fresh finish, and the dish can be served hot alongside rice.
Start with the Vegetable Cooking Guide:
https://www.letsveg.com/vegetable-cooking-guide
Terong Raos
A simplified Terong Raos adaptation with pan-fried Asian eggplant, garlic, red chilies, and optional basil. Serve hot as a side dish with rice.
Ingredients
Equipment
Large Deep Frying Pan
Cooking Instructions
- Heat vegetable oil in a skillet over medium-high heat.
- Add eggplant slices and fry for 6-8 minutes until soft and lightly golden.
- Add garlic and chilies and cook for 1-2 minutes until fragrant.
- Season with salt and black pepper.
- Stir in fresh basil leaves if using and remove from heat.
- Serve hot.
Nutrition
Notes
• Cut the eggplant into evenly sized slices so the pieces cook at a similar rate.
• Use a skillet large enough to avoid crowding the eggplant. Crowding makes browning more difficult.
• Check that the eggplant is tender through the center before adding the garlic and chilies; browned edges alone do not mean it is cooked.
• Watch the thinly sliced garlic closely. Reduce the heat if it starts browning too quickly, as burnt garlic tastes bitter.
• Chili heat varies by variety. Use fewer chilies for a milder dish, and identify the variety in the ingredients if possible.
• Serve hot with rice. Add the optional basil at the end to retain its fresh aroma.