Crispy Eggplant with UmamiPapi Crunchy Chilli Oil

Ingredients

1 eggplant

1 knob ginger

1 knob garlic

1 tbsp black vinegar

1 tbsp soy sauce

1 tbsp brown sugar

5 tbsp water

1 sprig spring onion

1 tsp sesame seeds

1 tsp togarashi

4 coriander leaves

2 tbsp corn starch

2 tbsp UmamiPapi Crunchy Chilli Oil

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!