420g eggplant (trimmed both ends, cut into strips)
1 tbsp chopped garlic
1 tbsp sliced shallot
1 tbsp soy bean paste
2 tbsp cooking oil
Seasonings: (mixed well)
1 tbsp chicken seasoning powder
½ tsp sugar
½ tsp salt
½ cup water
½ red chilli (sliced)
1 tbsp chopped spring onion
- Heat up a non-stick skillet with 2 tbsp of cooking oil. Saute the chopped garlic and sliced shallot until fragrant.
- Add in soy bean paste, saute until fragrant.
- Add in eggplant and seasonings. Stir to combine and bring to a boil. Continue to simmer until cooked.
- Dish out, garnish with sliced red chilli and chopped spring onion. Serve.