2-3 tbsp vegetable oil
1 large or 2 smaller eggplant, cut into 2½ cm chunks
1 tbsp garlic infused oil
1 red chili, thinly sliced
small pack cilantro
For the sauce
2 tbsp gluten free soy sauce
2 tbsp Chinese black or red wine vinegar
1 tbsp golden caster sugar
1 tsp cornflour, dissolved into 2 tbsp water
In a small bowl, mix together the sauce ingredients.
Heat a large frying pan and pour in 1 tbsp of the oil. Season the eggplant and brown on all sides until soft (you may need to add another 1 tbsp oil as they cook) – this will take about 15 mins.
Pour the remaining oil into a wok. Add the eggplant and pour the sauce over.
Stir together, turn the heat down to low and cover with a lid for 2 mins.
Take the lid off and stir-fry again for 1 min more.
Serve with chili slices and cilantro sprinkled over.
Recipe adapted from: Good Food