INGREDIENTS

Olive oil: 2 tbsp

Garlic cloves, chopped: 6

Ginger, chopped: 1″

Spring onions, chopped: 2

Eggplant, cut into large strips: 350 gm

Soy sauce: 2 tbsp

Tomato ketchup: 2 tsp

Sugar: 1 tsp

Red chilli sauce: 1 tbsp

Veg stock: 1/2 cup

Corn flour slurry: 2 tbsp

Salt to taste

 

METHOD

  1. Heat a pot, add olive oil & allow to warm.
  2. Add garlic & ginger, saute’ for 30 seconds on high.
  3. Add spring onion whites & stir fry on high for a minute.
  4. Add eggplant strips & further toss for 2 mins.
  5. Now add in soy sauce, tomato ketchup, sugar & red chilli sauce.
  6. Give it a good stir & then add veg stock.
  7. Allow a boil to come, then lower flame & allow a cooking time of 5 mins.
  8. Finish off by thickening the gravy, adding corn flour slurry & salt.
  9. Sprinkle spring onion greens & serve hot.
  10. NOTE: The humble eggplant gets a savvy makeover! Advocate a try!!

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