Asian Style Eggplant

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  • 1 eggplant, large
  • 2 spring onions, chopped
  • 1 tablespoon sesame seeds
  • 1 tablespoon corn starch
  • 3-4 tablespoons peanut oil
  • Sauce
  • 1 tablespoon Hoi sin sauce
  • 1 tablespoon char siu sauce
  • 2-3 tablespoons oyster sauce
  • 1/3 cup water
  • 1 teaspoon sesame oil
  • 1 teaspoon ground ginger
  • 1 teaspoon ground garlic
  • 1 tablespoon dried black bean, chopped
  • 1 chilli, chopped (optional)
  • white pepper to taste

I love eggplant particularly the way that Asian restaurants prepare it. This is traditionally a side dish, however, it can also be accompanied with rice or noodles and extra vegetables on the side.


Dice the eggplant into 3cm cube pieces. Heat the peanut oil in a large pot (preferably non stick) and stir fry for 1-2 minutes on low heat. Place the lid on and stir every 1-2 minutes. Sprinkle the corn starch over the top and mix. Continue to cook and stir until the eggplant is nice and soft.

Remove the lid, add the chopped spring onion and sesame seeds and cook for a further minute.

Have all the sauce ingredients ready in a bowl, place the sauce in the pot and stir, place the lid back on and allow to cook for 3 minutes.Stand with the lid on for 2 minutes (this allows for the eggplant to continue to soak up the flavors). Ready to serve with rice or noodles / extra vegetables.

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