Eggplant with an asian touch. The combination of eggplant with ginger and soy sauce makes it deliciously slippery and smooth. Serve with hot rice or noodles

Serves: 4 persons

Cooking time: about 20 minutes Preparation Time: 30 minutes

Ingredients

• 3 cups sliced eggplant
• 1 cup diced green bell peppers
• ½ cup diced onions
• 1 tablespoon chopped ginger
• 2 tablespoons Dark Soy Sauce
• 2 tablespoons Red Chilli Sauce
• 1 tablespoon corn flour mixed with ½ cup of water.
• ¼ cup chopped spring onion leaves
• Salt to taste (caution, as soy sauce and Chinese chili sauce contains salt)
• 1 tablespoon Vegetable/Sunflower oil

Method

Heat oil in a frying pan, add chopped ginger, diced onions and diced green bell peppers. Sauté until it turns light golden brown.

Add eggplant and simmer it covered until half cooked.

Add the corn flour mixture, red chilli sauce, soy sauce and salt to taste. Simmer it covered until eggplant is cooked.