🍆 Eggplant with eggs

3 servings · prep 15 min · cook 15 min

Ingredients

• 3 eggplants, diced
• 4 eggs
• 3 garlic cloves, 2 spring onions
• 2 tbsp soy sauce
• 1 tsp sugar, 1 tsp rice vinegar
• 1 tbsp cornstarch slaked in a little water
• Neutral oil, salt

Method

1. Salt the diced eggplant and let it drain 10 min, then squeeze: it will soak up far less oil.
2. Beat the eggs, cook them into an omelette and set aside.
3. Fry the eggplant over high heat for 6 min, until golden and meltingly soft.
4. Add the garlic, soy sauce, sugar and vinegar; toss for 1 min.
5. Pour in the slaked cornstarch and let it thicken for 30 seconds.
6. Return the omelette in pieces, scatter spring onion and serve with rice.

Adapted from Tian Tian (YouTube)

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