2 small eggplants, 1/3 block of fermented red tarocurd, 1T fermented tarocurd sauce, 1 clove of shallot, some spring onion, 1 cup of oil.
SEASONINGS:
1t sugar, 4T stock, some sesame oil.
PREPARATION :
1. Rinse and cut eggplants into sections; Peel and rinse shallot; Rinse and dice spring onion.
2. Heat a wok with 1 cup of oil; Bring to the boil and turn to a medium heat; Jiggle eggplants in the oil briefly; Remove and drain.
3. Add fermented red tarocurd and fermented tarocurd sauce into a bowl; Mix well; Add seasoning and stir well.
4. Set aside the oil, leaving 1t oil in the same wok; Heat the wok over a high heat; Add the shallot and stir-fry till fragrant; Discard the shallot; Turn to a medium heat; Add the mixture from the step 3 and bring to the boil; Return the eggplants to the wok and simmer over a low heat till the sauce has reduced; Remove; Garnish with diced spring onion. Ready to serve.
