Fried Eggplant & Cabbage

Ingredients
2 medium Thai eggplants
2 tbs oil
3 spring onions, chopped
3 cloves garlic, chopped
1 tbs soft brown sugar
2 tbs golden mountain sauce
1 cup Chinese cabbage or Yukina Savoy
2 tbs lime juice
2 tsp fish sauce
1 chilli, finely sliced

Method

1. Slice eggplants and cut the slices into small wedges. Heat oil in wok or large frying pan. Add onions and garlic and stir for 1 minute over medium heat.
2. Add sugar and eggplant to wok, and stir fry for 3 minutes or until golden.
3. Add golden mountain sauce, cabbage or savoy and lime juice to wok.
4. Toss well and cover to steam for 30 seconds or until cabbage softens slightly.
5. Add the fish sauce, toss and serve immediately. Sprinkle with the sliced chilli.

Tips
Thai eggplants are purple or striped purple and white, and range from tiny pea-size to golf ball size, to small zucchini size. Any type may be used, just alter cooking time accordingly.

Golden mountain sauce is available at Asian stores.