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