This recipe will blow your mind with FLAVOR!
Serves 4 people
1 Tablespoon Olive Oil
2 Large Eggplants (Aubergine)
1 large Onion, chopped
1 inch fresh Ginger, skinless and finely chopped
1 Fresh Garlic Bulb, pealed and finely chopped
4 Carrots, chopped
1 Cup Broccoli, chopped
½ Cup Veggie Stock (one cube add hot water)
3 Tablespoons of Dark Soy Sauce
1 Tablespoon Vinegar
1 Tablespoon Brown Sugar
1 ¼ Tablespoon Cornstarch (Corn flour)
1/8 teaspoon Chili Pepper
1 Tablespoon Sweet Chili Sauce
Cut the Eggplants lengthwise into 1 inch slices
Deep fry until Eggplants turns light golden brown
In a Wok add I Tablespoon of Olive Oil with Onion, fresh Ginger, fresh Garlic, chopped Carrots, and the Broccoli. Gradually add the ½ Cup of Veggie Stock liquid, stirring frequently.
In a ½ Cup measuring cup add the remaining ingredients… 3 Tablespoons of Dark Soy Sauce, 1 Tablespoon Vinegar, 1 Tablespoon Brown Sugar, 1 ¼ Tablespoon Cornstarch (Corn Flour), 1/8 teaspoon Chili Pepper, 1 Tablespoon Sweet Chili Sauce.
Once you have these ingredients in the ½ cup fill with Hot water to the top. Mix well.
Pour the sauce over the Veggies in the Wok and add the Eggplant, mix for a few minutes until all is covered with the sauce.
Serve over rice!
Pow! A dish with a FLAVOR Punch!
Hema & Mako