3 eggplants, diced
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
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.