Serves 1 to 2
Ingredients:
2 4-oz. eggplants
2 tbsps. oil
Seasoning sauce:
1 tbsp. soy sauce
½ tsp. sesame oil
¼ tsp. MSG
1/4 tsp. chili oil
2 tsps. Red vinegar
1 tbsp. chopped coriander
Directions:
1. Wipe the eggplants and cut into 6 long segments, leaving them joined at the base.
2. Heat a wok with the oil. Fry the eggplants until soft over low heat with the wok covered (about 30 minutes), turning them from time to time.
3. Place on a serving plate and pour over the seasoning sauce while still hot.
4. Leave to marinate for 4 hours before serving.
