Aubergine & Onions Pan

Ingredients (2 servings):

  • 1 Aubergine (eggplant)
  • 3 spring onions
  • 1 small onion
  • 150 ml water
  • 1 table spoon soy sauce
  • 1 table spoon rice vinegar
  • 1 tea spoon curry paste
  • 2 tea spoons sugar
  • 1/2 tea spoon salt
  • 1-2 cm of ginger root
  • 3 cloves of garlic
  • 1 table spoon starch
  • peanut oil
  • rice

Recipe:

  • Cut aubergine into large, long pieces (~4 cm long, ~2 cm thick)
  • Chop ginger and garlic, cut spring onions and onions into thin rings
  • Mix water, soy sauce, rice vinegar, sugar and salt
  • Mix starch with a small amount of water.
  • Fry in oil until golden brown. Press with spatula to release water
  • Put aubergine pieces aside and add new oil into the pan
  • Fry curry paste, garlic, ginger, green onions and onions for a short time
  • Add mixed water and aubergine pieces to the pan and cook everything for 2 minutes
  • Add starch to thicken the sauce
  • Serve with rice

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