Ingredients :-
200g eggplant
50g sardin fish in can (fish only)
1 egg (beaten)
3 tablespoons chopped garlic
Seasoning :
1 tablespoon Shaoxing wine
½ teaspoon chicken stock granule
½ teaspoon pepper
1 teaspoon tomato sauce
1 tablespoon salad cream
1. Cut the eggplant into lengthways, then parboil in the hot oil till cooked and brown in colour. Dish out, drain and arrange on a serving plate.
2. Deep-fry the chopped garlic till crispy and golden in colour, dish up, drain well.
3. Mash the sardin, mix well with beaten egg and seasoning, then stir-fry in the preheated sauce pan with 1 tablespoon oil over medium-high heat until slightly absorbed. Dish up, spoon onto eggplant and top with crispy garlic. Serve at once.
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