Craving homecooked asian food I bought eggplant and bean sprouts this week to make another stirfry. I don't think I've ever cooked an eggplant before. And typically I'm used to seeing the long skinny ones not the fat squash-looking one. Nothing special, I sliced the eggplant, washed the beansprouts and some leek. First cooked the eggplant withi olive oil then added in oyster sauce and peanut oil (along with white pepper, cayenne pepper and garlic). Had it with my favourite (only) 9-grain rice.
Looks pretty, tastes pretty good!
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