This recipe has been inspired by a recipe i came across on the internet and it triggered a lot of memories of my days in Hong Kong.
Many who are vegetarians simply love this eggplant recipe. The restaurant version is oily and floating in sauce…Mine turned out quite nice and non oily,
If you like more sauce all you need to do is add some more sauce…
INGREDIENTS:
500 grams of eggplant (aubergine/brinjals)
cut into nice thick cubes or you can use the baby ones and cut into rounds
2 tablespoons of oil
3 cloves of minced garlic or more if you like more
1 inch piece ginger , minced
1/4 cup of tomato paste
2 tablespoons of chilli sauce or more or less (please use a nice chinese chilli sauce)
2 tablespoons of lemon juice
2 tablespoons of sugar
a dash of light soya sauce
1/4 cup of water
salt if necessary, i did not add
METHOD:
In a frying pan heat the oil well. Add the eggplant and stir fry on a high fire till browned. Add the ginger garlic and cook further. Add all the sauces and mix well. Add the water and cook till the water has dried up and the eggplant is cooked through. If its still hard add more water. If you need more sauce and more of the sauces . Taste and correct seasoning and serve hot with white rice