Stir-fried Eggplant

Let's begin by making the chilli sauce

Add the chillies, garlic and ginger to some heated oil

Stir constantly (so it doesn't brown up) over medium heat for about 5mins

Reduce the heat to low and let it cook for another 5mins (don't forget to stir)

Turn off the stove and stir in the soy sauce and set aside

If you have a wok, bring it out for this recipe, if not we can use a non-stick pan

Heat the peanut oil, and when it is hot enough, add the eggplant and stir-fry on high for 3mins, stirring occassionaly

Reduce the heat to medium and stir-fry for another 5-7mins

Add the chilli sauce and stir fry for a minute

Add the coriander and the spring onions and toss to combine well

Sprinkle some salt and pepper and serve immediately

I tend to have left overs for any dish, but not for this one - the smell and crunch of the coriander and spring onions complemented the eggplant really well