- Vegetable oil, for shallow frying
- 1 medium eggplant, quartered lengthways, cut into 1 cm slices
- 1 fresh long red chilli, thinly sliced
- 1 tbsp Chinese black vinegar
- 1 tbsp sesame oil
- 1 tbsp brown sugar
- 1 tbsp light soy sauce
- 1 tbsp peanut oil
- 2 tsps chilli bean sauce
Heat oil in a large frying pan over high heat. Cook eggplant, in batches, for 5-6 mins or until golden brown. Drain on paper towel.
Place eggplant on a serving plate. Pour over dressing and top with chilli.