Aubergine & Onions Pan
Servings: 2 servings
Ingredients
- 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
Instructions
- 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