Name: Fried eggplant salad
Yield: Serves 4
Cuisine: Australian
Ingredients: 2 X 300 g/9½ oz eggplants/aubergines; 30 ml/1 fl oz rice vinegar; 30 ml/1 fl oz Chinese Shaoxing rice wine; 4 teaspoons Black Pepper and Lemongrass Stir-Fry Paste; 4 green onions/scallions, finely sliced into rounds; ½ cup coriander/cilantro/Chinese parsley leaves; extra 30 ml/1 fl oz vegetable oil; 5 fresh black wood fungus, shredded; 2 teaspoons fish sauce; vegetable oil, for deep-frying; 30 ml/1 fl oz White Chicken Stock or water; 1 teaspoon sesame oil; 40 ml/1¼ fl oz light soy sauce; 2 teaspoons caster sugar; sea salt

Fried eggplant salad

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