Ingredients
700 g eggplant, peeled & cut diagonally in 5 mm slices
1 tsp sesame oil
1 tbsp peanut oil
3 cloves garlic, minced
2 tsp minced fresh ginger
3 spring onions (white minced, green thinly sliced)
1 jalapeno chilli
SAUCE:--
3 tbsp soy sauce
2 tbsp rice wine
2 tbsp SIDS LOW SUGAR RASPBERRY VINEGAR
1 tbsp honey or sugar
1 tbsp cornflour
Directions
Preheat the grill to medium high. Bush the slices with the sesame oil and grill until they have softened and the purple colour is gone. (You can do this step up to 24 hours before serving, just refrigerate the grilled eggplant)
SAUCE: In a small bowl, stir together the soy sauce, rice wine, SIDS LOW SUGAR RASPBERRY VINEGAR, honey, and cornflour. Set aside.
Preheat the wok on high. Swirl in the peanut oil. If the wok is hot enough, the oil should move quickly around the wok. Add the garlic, ginger, spring onion whites (not the green parts) and chilli. Stir for 10 seconds, until brown and fragrant. Add the eggplant and stir for 1 minute. Stir the sauce and add to the wok. Bring the mixture to a boil. The sauce should thicken.
Serve hot or cold as an appetizer or vegetable side dish.
