FRIED AUBERGINES

Serves 4–6

This is another popular Eurasian dish prepared using aubergines. The oyster sauce is a Chinese influence and the chilli powder adds a touch of spiciness. It is a dish with a difference and I am sure those who enjoy eating aubergines would appreciate this dish. Serve it as part of a meal with rice.

Long purple aubergines
(eggplants/brinjals) 2

Cooking oil 4 Tbsp
Garlic 5 cloves, peeled and chopped
Oyster sauce 3 Tbsp
Chilli powder 1 Tbsp
Ground white pepper ½ Tbsp
Light soy sauce 1 Tbsp
Water 4 Tbsp

Chives 50 g (1⅔ fl oz), cut into
5-cm (2-in) strips

Red chilli 1, sliced lengthwise,
seeds removed

1.   Trim ends of aubergines, then cut into 4 equal logs. Cut each log lengthwise
into quarters.

2.   Heat oil in a wok and fry garlic until it starts to brown. Add oyster sauce,
chilli powder, pepper and soy sauce and mix well.

3.   Add aubergines and water and mix well. Lower heat and cook covered for
3 minutes.

4.   Arrange chives on a serving plate and dish aubergines out onto chives.
Garnish with sliced chilli. Serve immediately.

NOTE

•   Increase the amount of chilli powder added for a spicier dish.

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EURASIAN HERITAGE

Cooking