This is one of my favourite recipes
INGREDIENTS
2 largish eggplants
salt
2 garlic cloves
1 knob ginger, peeled
12 spring onions
oil for shallow frying
750g chicken mince
2 tbsp chilli bean paste
4 tbsp soy sauce
5 tbsp Shaoxing rice wine (or substitute dry sherry)
1 tsp sesame oil
½ cup water
METHOD
Cut an eggplant into 1.5 cm cubes and then put about one eggplant at a time into boiling water in a large saucepan. When each eggplant is soft, remove with a slotted spoon to a colander to drain and add the next eggplant to the boining water. Continue until the eggplants are cooked.
Meanwhile in a food processor, blitz the garlic, ginger and four spring onions into a paste. Slice the other spring onions into 5cm lengths. Set aside.
Heat a pan with with some oil oil and when hot, add the garlic paste and chicken mince. Stirfry for 5 minutes on high until the chicken is cooked, then add all the remaining ingredients, including the sliced spring onions. Cook for a few minutes until the flavours have melded together and add the cooked eggplant.
Season to taste. Serve with boiled rice.
Serves 4
