This is a very typical Filipino dish and combines our favorite flavors of salty and sour. Really easy to make too!
3 Japanese or other small Asian eggplants, cut into 2-inch chunks
oil for deep-frying or pan-frying
soy sauce to taste
juice of half a lime, or to taste
Heat oil over medium-high heat, about 375 degrees F. Deep-fry eggplant chunks for 1 minute, in batches. Remove immediately using a slotted spoon or mesh and drain on racks and/or paper towels. When all the eggplant pieces have been fried, discard oil (or reserve for another use). Return eggplant pieces to pan and sprinkle with soy sauce and lime juice to taste; cover and cook for 3-4 minutes or until eggplant is tender but not mushy. That’s it — serve hot!
You can also pan-fry the eggplant pieces if you like, instead of deep-frying. What I like about the deep-fry method is that the eggplants are cooked more evenly and quickly.