Lamb Fragrant Eggplant With Lamb

Total Time: 35 mins Preparation Time: 30 mins Cook Time: 5 mins

Ingredients

• Servings: 3
• 250 g eggplants, peeled and cut in pieces 8 cm x 1 cm (aubergine)
• oil (for deep frying)
• 50 g lean ground lamb
• 2 tablespoons dried prawns, soaked and very finely chopped
• 2 teaspoons chili paste
• 1 teaspoon salted soybeans, mashed
• 2 teaspoons very finely sliced spring onions
• 1 teaspoon very finely chopped soaked dried shiitake mushroom
• 1 cup chicken stock
• 1 teaspoon chinese rice wine
• 1 teaspoon sesame oil
• 2 teaspoons commercial sweet and sour sauce

Recipe

• 1 deep fry the aubergines pieces in very hot oil for 1 minute. drain and set aside.
• 2 pour out all but 2 tsp of the oil and stir fry lamb over high heat for 2 minutes.
• 3 add dried shrimps, chilli paste, salted soy beans, 1 tsp of the spring onion and the mushrooms.
• 4 stir fry for 30 seconds, then add all remaining ingredients except remaining spring onion, cornflour and coriander.
• 5 heat, then put in aubergines and cook a further 30 seconds.
• 6 thicken with cornflour and serve garnished with the coriander leaves and remaining spring onion.