Crispy garlic aubergine

Add the chopped aubergine to a large bowl cover with water and sprinkle with salt. The aubergine will float place a plate ontop and weigh it down

After 15 mins drain pat dry and sprinkle with corn flour

Add to a large frying pan or wok with a little ground nut oil. When it starts to colour add the garlic and finish cooking

When its start to crisp add the soy sauce

When cooked and sauce slightly thickened serve in a large bowl and sprinkle with thinly sliced spring onion and corriander