Ingredients (serves 2):

• 1 (200g) long slender eggplant, sliced
• a small handful fresh coriander leaves, for garnish

Spicy Sauce:

• 1 (125g) tomato, poached and peeled
• 25g ginger, sliced
• 25g shallot, peeled and sliced
• 25g garlic, peeled and sliced
• 2 fresh red chilli, seeded and finely chopped
• 1 tablespoon olive oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon sugar
• 1/3 teaspoon salt
• 1 tablespoon tomatoes sauce or to taste

Directions:

1. Arrange the eggplant in a heat proof serving plate and steam for 10 minutes or until soft.
2. Put tomato, ginger, shallot, garlic in a blender and blend till smooth.
3. Heat the oil in a wok and pour in the spicy paste, Stir-fry for 2-3 minutes, add in the chilli and season to taste with vinegar, sugar, salt and tomatoes sauce.
4. Pour sauce over the eggplant, garnish with coriander leaves and serve immediately.

Source: The Modern Vegetarian

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