Asian-style Eggplant

Servings: 2 
Time: 30 min 
Difficulty level: easy

• 1 med-sized eggplant or 2 aubergines
• 2 clove(s) garlic, crushed
• 1 tablespoon(s) fresh pureed ginger
• 6 tablespoon(s) vegetable oil
• 1 tablespoon(s) soy sauce
• 1 tablespoon(s) red chili sauce

1. Wash the eggplant and peel length-wise stripes, leaving every 2 cm unpeeled. Cut in large cubes, sprinkle with salt and leave for 1 hour. 
2.  Heat oil in a wok, add minced ginger and garlic, fry till golden for a minute or less. Add the eggplants and fry for 5-10 min. 
3. When the eggplants are ready add the soy sauce and chili sauce to taste. Sprinkle with sesame seeds.