- Chilli paste
- 5 tsp soy sauce
- 2 tsp sugar
- 8 oz vegetable oil
- 1 large onion
- Stir fry aubergine in 4 oz oil. Do so until all oil is absorbed. While doing so, mix soy sauce, chilli paste, sugar and water. Stir.
- Add remaining oil into the aubergine until tender and lightly brown. Remove aubergine. Leave 2 oz oil on the wok. Stir fry garlic, onion until pieces turn soft. Turn heat down when onion starts to brown.
- Put the aubergine in the wok and add the mixture.
- Cook on medium heat, stirring as you do so until all the liquid id absorbed. Remove aubergine and serve. Leave all the oil in the wok.
Serve hot with rice.