Sticky Garlic and Chilli Eggplant

Great

% Daily Values based on a 2,000 calorie diet

Step 1

METHOD

Step 2

Cut the stem o the eggplants then cut into 2cm-thick slices. Cut each slice into 3 equal pieces.

Step 3

Heat 1 teaspoon sesame oil in a large sauté pan over a medium heat. Add half the eggplant and fry on both sides until golden. Remove from pan, add 1 teaspoon sesame oil and remaining eggplant, and fry until golden; remove from pan.

Step 4

Add remaining sesame oil, garlic and ginger and fry until aromatic and softened.

Step 5

In a small bowl combine 1⁄4 cup boiling water and corn flour and stir until smooth.

Step 6

Add soy sauce, caster sugar, chilli crisp and corn our mixture to sauté pan. Once sticky and bubbling, add the eggplant. Fry for 2-3 minutes or until eggplant is soft and completely coated in sauce. Season with sea salt.

Step 7

To serve: Divide eggplant between bowls and serve with noodles and steamed greens. Top with toasted sesame seeds and spring onion.

↑Support creators by visiting their site 😊