Stir-fry Tandoori Eggplant

Serves 4

Ingredients:

• 3 eggplant, diced

• 2 tbsp cornflour

• 150ml vegetable oil

• 2 cloves garlic, peeled and thinly sliced

• 2 shallots, peeled and thinly sliced

• 2 long red chillies, seeds scraped clean and flesh chopped

• 50gm palm sugar, chopped

• 60ml Thai fish sauce

• 1 lemon, kneaded and juiced

• 3 Tbsp Barker’s Professional Tandoori Paste

Method:

1. Dust the eggplant in cornflour and set aside.

2. Heat oil in a wok and once at correct frying temperature fry the garlic, stirring it until golden.  Transfer to a paper towel to drain. Repeat the process with the shallots.

3. Remove half the oil from the wok and reserve.

4. Add half the eggplant and stir-fry until the oil is absorbed and the eggplant is golden. Set aside and repeat the process with the reserved oil and remaining eggplant.

5. Stir-fry the chilli until it starts to change colour and becomes tender, add the palm sugar, fish sauce, lemon juice and Barker’s Professional Tandoori Paste.

6. Bring to a simmer, stirring to dissolve the sugar.

7. Return the eggplant back to the wok, toss and transfer to a platter.

8. Scatter with fried aromatics and coriander, lime cheeks and steamed rice.

This Recipes Uses: