Ingredients
Directions
1. Slice eggplant into small chunks and add to a bowl. Season with salt to help draw out the moisture.
2. Dice the garlic, ginger and spring onion.
3. Draw out additional mixture from the eggplant by placing them on a white paper towel and squeezing them. Repeat 2-3 times.
4. Add corn starch to eggplant and mix well.
5. Make a corn starch slurry in a small bowl by adding 2 tsp corn starch and 2 tsp cold water.
6. Prepare the sauce by mixing soy sauce, black vinegar, brown sugar and UmamiPapi Chilli Oil to a bowl.
7. Add cooking oil to a wok on high heat and add the eggplant cubes. Fry until golden brown and set aside on a serving plate.
8. Add the garlic and ginger. Fry until aromatic.
9. Add the sauce and stir well. Add corn starch slurry to thicken the sauce after 1-2 minutes.
10. Once the sauce has thickened, pour all over eggplant.
11. Add spring onion, sesame seeds, togarashi and coriander leaves.
12. Serve with steamed rice.
13. Enjoy!
