Shanghai Style Eggplant

Guess what todays dish is? If you didn't get it you are a bit slower than most.


500g Japanese eggplant (also known as Lebanese) I used regular.
5 tbsp oil
1 large red chilli, roughly cut into chunks
1 diced block of tofu2 cloves garlic, bruised
200ml water
3 tbsp dark soy sauce
1 tbsp sugar
2 tbsp water, extra


Cut or snap the eggplant into 5cm thick pieces. Heat oil in wok until shimmering. Add, chilli and garlic cloves and cook for 20-30 seconds. Remove chilli and reserve.

Add eggplant and tofu  and gently stir-fry. When eggplants have soaked up all of the oil, add 1 tbsp of the water. Keep adding water, a tbsp at a time until eggplants are soft and you have used half of the water.

Stir in dark soy sauce and sugar. Stir well and add remaining water. Cover with lid and cook for 1 minute. Uncover, the liquid should have been absorbed. Return chilli to wok, toss for 30 seconds and serve.

Eat immediately, but watch out the temperature very hot! Seriously!