Chinese Style Eggplant

Eggplant. Sure. Truly and sincerely. A favourite in my house and eggplant, the edible fruit which, by far, as far as I know, pretty much really affordable as well. Like, you can pick up two or three eggplant, for, let's say, RM3.00 and the other I must say is that, you can convert eggplant to various types of dishes (Eggplant Tikka Masala, Japanese Eggplant Saute, Thai Style Eggplant & Indian Style Fried Eggplant). Of course. I know better because, if you are looking for eggplant recipes, look no further. Whether eggplant by itself, or into curries or gravies (Goan Prawn Curry, Nadal Meen/Fish Curry, Vegetable Kurma & Dhal Mutton Curry). Also, either as a vegetarian or non-vegetarian meal tucking in. Eggplant. Yes. They are, mind you, from same purple or green family. Eggplant, or brinjal (Terong Balado Pedas Manis, Ennai Kathrikai Kuzambu/Brinjal Curry, Baingan Bharta & Brinjal Stir Fry) or aubergine (Thai Green Fish Curry & Thai Vegetable Curry).

Alright ladies and gentlemen. Today, obviously, another eggplant recipe of mine. The Chinese style to eggplant. Eggplant sliced into batons, thereafter crispy fried, and then, stir fried with just three ingredients. Yes. 3 ingredients only. Dried shrimps/prawns, garlic and ginger. Chinese Style Eggplant. Simply, the utter satisfaction to your tastebuds for a simplified easy meal. Just this Chinese Style Eggplant, for me personally, when eaten alongside rice. Yum!

Ingredients
1 large Chinese brinjal/eggplant - cut into batons
1/2 tbsp cornflour
1/2 tbsp rice flour
Some white pepper powder and salt
*Mix these ingredients together
2 tbps dried prawns/shrimps -soaked and rinsed
5 garlic - sliced/chopped
1/2 inch ginger - sliced/chopped
Oil ( as needed)
Salt to taste

Method
Heat oil.
Fry brinjal till crispy.
Remove.
Leave about 2 tsp of oil in the same pan/wok.
Add dried prawns/shrimps.
Fry.
Add garlic and ginger.
Stir.
Add brinjal and salt.
Stir together and dish out.