Aubergine With Rice

• total time: 7 minutes

Ingredients

Here’s what you’ll need for 2 people:

2 small eggplants

5 cloves of garlic

4 Birds Eye chili (or less if you don’t want it spicy)

4 tablespoons light soy

4 tablespoons vinegar

4 tablespoons fish sauce

2 tablespoons sugar

1 teaspoon corn starch

2 scallions, cut into fine strips

1 handful of coriander,

1 handful basil (you can also just pick one green herb)

Crispy garlic or onion

Rice to serve

Directions

Slice the eggplant lengthwise, about 2cm thick. Heat a pan on medium-high and add neutral oil. Add in the eggplant and season with salt. Cook until it has a nice color on one side, add a bit more oil and flip. Cook until both sides are golden brown, about 5-7 minutes per side. You might have to do this in batches, or you could do this step in an oven.

While it cooks, finely mince the garlic and chili, and mix with soy sauce, vinegar, fish sauce and sugar. Put half of it aside, and mix in the corn starch with a 3-4 tablespoons of water. Add it to the pan with the eggplant, and cook until thickened, just a minute or two. Turn the eggplant slices a few times so it’s properly coated.

Fill a small bowl with rice and turn it onto a plate. Cover with the eggplant slices and top with the scallions and herbs. Finish with the remaining sauce and crispy garlic.

Notes

Combineer met oesterzwammen ‘duck’