Fish Fragrant Fried Eggplant
Recipe by Michael Weldon
Serve 4 | 
Prep 15 min (+ 30 minutes salting) | 
10 minutes
Ingredients:
- 300g Lebanese eggplants, cut into 2 cm thickness diagonally
- 3 tbsp neutral flavoured cooking oil
- 6 small dried chillies (kept whole and soaked in water for 15 minutes then drain before use)
- 1 garlic clove, minced
- 20g ginger, julienned
- 1 shallot, thinly sliced
- Ground white pepper to taste
Sauce:
- 2 tbsp AYAM™ Oyster Sauce
- 2 tbsp AYAM™ Light Soy Sauce
- 1 tsp AYAM™ Sesame Oil
- 1 tsp white sugar
Garnish:
- Finely sliced spring onions
Method
- Prepare the eggplant in advance. Slice the eggplant diagonally into 2 cm lengths and place them in a colander. Sprinkle it with salt liberally and let it sit for at least 30 minutes. Rinse, drain and pat dry using paper towels before cooking.
- In a measuring jug, add all the ingredients for the sauce and mix to combine. Set aside.
- Heat the wok over high heat and add in the oil. Once the oil is hot enough, add in the dried chillies, ginger, garlic and shallots. Cook for 30 seconds then add in the eggplant. Fry for 5 minutes continually tossing.
- Add in the sauce and stir through. Season with some pepper. Remove from heat and garnish with some spring onions. Serve with warm rice.
