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