Another “classic” in our home. Quick, easy but still very, very tasty. I really recommend the thinner, lighther purple Asian eggplant, but regular eggplant works too. You could pan fry the slices of eggplant before you add them to the sauce, but I don’t see the need in that.
450 eggplant, sliced in 1 cm slices
2 cloves of garlic, chopped finely
½ t fresh ginger, grated
1½ t clear rice vinegar
1 T fine chili sauce (or sambal oelek)
2 T fish sauce
4 dl coconut milk (tinned, unsweetened)
1 t (palm)sugar
1 lime, juiced
4 spring onions, thinly sliced
Serve with white rice and simply stir-fried chicken to which you add a little Shaoxing rice-wine in the end. Fish or shrimp could work too. Slices of duck breast didn’t work, in my opinion.
From: A Passion for Vegetables (Wereldse Groenten) by Paul Gayler.