400g Eggplants
2 cloves of garlic ( chopped)
3 shallots ( chopped)
3 tbsp sundried shrimps (available in asian sundry stores)
1 tbsp sesame oil
1 tabsp chilli oil ( more if you like it hot)
2 tbsp cooking oil
Salt to tasteClean and slice eggplants 1cm in thickness.
Over medium fire, heat cooking oil and saute sundried shrimp till fragrant.
Add shallots, then followed by garlic and continue to saute for half a minute.
Then add in chilli oil, sesame oil,salt and lastly the eggplants.
Continue to stir fry the eggplants till it is slightly soft.
Add a quater cup of water, cover and let it simmer over low fire till soft.
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