Mit & Miren

Ingredients

• 1 eggplant

• 5 g black pepper

• 10 g xacuti masala

• 5 g chilli flakes

• 5 g fried garlic

• 20 ml shaoshing wine

• 30 ml oil

• 30 ml dark soy

• 10 g garlic, chopped

• 10 g salt

• 10 g onion, chopped

• 30 g boiled French beans

Method

Slice the eggplant into the desired thickness and size and set aside.

In a saucepan, heat 2 tbsp of coconut/vegetable oil and add in curry leaves, sliced ginger & garlic, chilli flakes. Add in the chopped onions and cook for 1-2 minutes until soft. Add in your dark soy and xacuti masala and coarsely ground black pepper. Sauté till fragrant.

Once the sauce is cooked thoroughly deglaze the pan with shaoshing wine.

Rub salt and pepper with some flour to the eggplant slices and then deep-fry till golden brown.

Assemble the dish.

Plate the sauce on the bottom of the plate and arrange the boiled French beans. Arrange sliced fried eggplant on the top. Garnish with micro greens and fried garlic.

Serve with jasmine rice as an accompaniment.