Fish-fragrant eggplant has got absolutely nothing to do with fish! Folklore has it that the dish was originally served with river fish and the leftover sauce was used to cook the eggplant.
Ingredients 14
Sauce
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Method 5
Cut the diagonally into 2 cm (3/4 in) slices and put in a colander. Sprinkle liberally with salt and allow to sit for at least 30 minutes. Rinse, drain, and pat dry with paper towel.
To make the sauce, combine all the sauce ingredients in a jug.
Heat a wok over a high heat then add the . Fry the , , and for 30 seconds then add the . Fry, constantly tossing, for 5 minutes until the eggplant is cooked through.
Add the sauce and stir through. Season with white pepper to taste. Remove from the heat and transfer to a serving dish.
Garnish with spring onions and serve with rice.
Notes
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