Number of serving: 2
Preparation time: 20 minutes
Cooking time: 20 minutes
500g eggplant, sliced to 5cm (2 inch) length stick
1 tablespoon dried prawn, soaked in water for 20 minutes, drain
2 tablespoon chopped shallots
2 teaspoons oil
3 tablespoon tomato sauce
1 tablespoon chili sauce
3 tablespoon water
1 tablespoon light soy sauce
Steam eggplants for 15 minutes under medium heat or until soft. Put oil in pan or
wok under medium heat, sauté dried prawns and shallots until fragrant.
Add in seasoning ingredient, eggplants and mix well for 2 minutes.
Remove from heat. Ready to serve.