Ingredients : Serves 4-6

Preparation:

• Choose firm purple eggplant, remove stalk and without peeling, cut into thumb size pieces.

• Heat oil in frying pan until very hot. Put eggplant in, turn heat to low, stir fry until it's soft for about 3 minutes. Then press eggplant, to squeeze out the excess oil. Remove eggplant from pan and set aside.

• Into the frying pan, add chopped garlic, ginger and hot bean paste, stir for a few seconds. Add soy sauce, sugar, salt and soup stock and bring to a boil. Add eggplant, cook about 1 minute until sauce is gone.

• Add vinegar and sesame oil. Stir until heated through.

• Sprinkle with chopped green onion. Mix carefully and serve.