A mildly spicy (or very spicy if you like) eggplant dish. My mother has been making this for me since I was a child. It is SO GOOD!!
Whats that burning smell
3 tablespoons vegetable oil
4 Chinese eggplants, halved lengthways, then cut into 2cm slices
1 cup (250ml) water
1 tablespoon crushed dried red chilli flakes
3 garlic cloves
1 tablespoon white sugar
1 teaspoon cornflour
2 tablespoons soy sauce
2 tablespoons oyster sauce
Preparation:10min › Cook:15min › Ready in:25min
Heat the oil in a wok or frypan over high heat. Add the eggplant and stir the eggplant until soft, about 4 minutes.
Stir in the water, dried chilli flakes and garlic. Cover and simmer until all the water is absorbed. Meanwhile, mix sugar, cornflour, soy sauce and oyster sauce together in a bowl until sugar and cornflour have dissolved. Stir sauce into the eggplant, making sure to evenly coat the eggplant. Cook until the sauce has thickened.