Ingredients:
  • 1 large eggplant, diced
  • 2 tbsp thick soy sauce
  • 2 tbsp light soy sauce
  • 10g cornflour
  • 30g castor sugar
  • 65 ml white vinegar
  • 65 ml water
  • 1 tbsp apple juice
  • 1 tsp paprika powder
  • 4cm ginger, thinly sliced
  • 1 stalk spring onion, chopped
For thickening:
  • 2 tbsp cornflour
  • 2 tbsp water

Directions:
  1. Soak diced eggplant in salt water.
  2. Combine 2 types of soy sauce, cornflour, sugar, vinegar and water. Set soy sauce mixture aside.
  3. Heat apple juice and stir in paprika powder, ginger slices and spring onion. Stir fry until fragrant.
  4. Add soy sauce mixture and stir. Add eggplant and cook until the liquid is reduced.
  5. Thicken with cornflour mixture and remove from heat.
Serve hot.