A simple and healthy Chinese vegan dish!
1 Large Eggplant, cut into 1 inch slices
1 Red Chilli, finely chopped
2 Cloves Garlic, finely chopped
1 Tbsp Cooking Oil
1/4 Tsp Sugar
White Pepper Powder to taste
1. Place eggplant in a plate inside a steamer and steam till soft (about 15min).
2. Meanwhile, in a heavy based frypan, heat oil. Add chillies, garlic and sugar and fry for 3-4 minutes.
3. Season with white pepper, stir. Remove from pan and set aside.
4. Remove steamed eggplant, drizzle with Mekhala Organic Coriander Ginger Sauce/Dressing/Dip and top with chilli garlic mixture.
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