Eggplant stir fry

1 large eggplant, cut into 1-inch cubes

1 clove garlic, thinly sliced

2 chilies, chopped

150ml oil

3 tbsp Chinese oyster sauce

1 tsp salt

1 tbsp sugar

1/2 tsp pepper

handful of chopped fresh coriander

water

(serves 4)

In a large lidded wok or frying pan, heat the oil and garlic over medium-high heat. When the garlic begins to bubble, add the eggplant and stir until coated in oil. Add oyster sauce, sugar, chilies, salt and pepper and fry for 5 minutes. Add 200ml water, bring back to boil, cover and simmer for 10 minutes. Sprinkle the coriander on top and serve with steamed rice.

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