Spicy Sweet And Sour Eggplant

Ingredients: (serves 2)

2 eggplants 

Dashes of salt and 2 1/2 tbsp. cornflour (for marinating, 20 minutes)

3 garlic cloves (peeled and chopped)

1/2 onion (peeled and roughly diced)

1/2" ginger (peeled and chopped)

2 bird's eye chilis (sliced)

Sauce:

1 tbsp. light soy sauce

1 1/2 tbsp. tomato ketchup

Salt and sugar (to taste)

Methods:

1. Wash and cut the eggplants into 1 1/2" pieces; marinate with salt and cornflour for 20 minutes.
2. In a heated pan with enough oil, deep-fry the marinated eggplant in batches until golden crisp; do not over crowd the pan.  Dish, drain and set aside.
3. Remove excess oil from the pan, leaving 2 tablespoon, saute garlic, ginger and chilis until fragrant.  Add onions and stir-fry until softens.  Add in the sauce ingredients, stir to combine.  Then add in the eggplants, mix until each pieces are coated with the sauce. Switch of the heat.
4. Dish onto a plate and serve with warm fluffy white rice.

This recipe is adapted from Youtube Dapur 2020.