Ingredients:

• 650 g – small eggplants, sliced lengthwise into 4
• 1/2 cup – Coconut Cream
• 1 medium onion, sliced
• 1.5 tsp – grated fresh Ginger
• 1 Clove – garlic, crushed
• 2 whole dry red chillies, crushed
• 1 tbsp – oil
• 1 tsp – Sugar
• 3 tbsp – chopped Coriander leaves

Method:

1. Heat oil in a non-stick wok.
2. Add onion, ginger, garlic and chillies and stir fry until onions turn transparent and soft.
3. Add sliced eggplants and stir-fry until tender.
4. Add coconut cream and sugar.
5. Stir-fry for 2-3 mins. Remove from fire.
6. Garnish with coriander leaves. Serve hot.