Ingredients
- 40
- 200 g
- 100 g
Method
- Dust the eggplant in cornflour and set aside.
- 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.
- 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.
