Ingredients
- 3 diced Eggplant
- 2 tbsp Cornflour
- 150 ml 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
- 50 gm palm sugar, chopped
- 60 ml Thai fish sauce
- 1 lemon, kneaded and juiced
- 3 Tbsp Barker’s Professional Tandoori Paste
Method
- Dust the eggplant in cornflour and set aside.
- Heat the oil in a wok and once at correct frying temperature fry the garlic, stirring until golden. Transfer to a paper towel to drain. Repeat the process with the shallots. Remove half the oil from the wok and reserve.
- 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.
- 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. Bring to a simmer, stirring to dissolve the sugar. Return the eggplant back to the wok, toss and transfer to a platter.
- Scatter with fried aromatics and coriander, lime cheeks and steamed rice.
