Instructions

• Cut the eggplant into small chunks and place in a large bowl, add the salt and mix well to combine. The salt will draw any moisture from the eggplant so set aside to soak for 15 minutes.
• Pat the eggplant dry, sprinkle with cornstarch and mix well to coat.
• Mix all of the ingredients for the sauce together in a small bowl.
• Heat 2 tablespoons of coconut oil in a large pot over medium heat. Add the eggplant and fry for approximately 5-8 minutes. Once the skin has browned and the inside of the eggplant is soft, remove from the pan and transfer to a plate.
• Now add the ginger, garlic and chili to the same pan and cook for 1 minute, until fragrant. Return the eggplant to the pot and pour in the sauce. Stir until the eggplant is evenly coated and the sauce thickens.
• Divide the eggplant between 4 bowls and garnish with spring onions and sesame seeds. Serve with a wedge of lime.
• This dish can be served as a side dish. Alternatively serve as a main course over rice (not included in nutrition information).