INGREDIENTS:
2 chinese eggplant (diagonally sliced)
1/2 cup ginger (julienne)
1/4 cup celery
1/2 cup basil (coarsely chopped)
3 tablespoon toasted sesame seed oil
1 teaspoon sugar
4 tablespoon sriracha chili sauce
1 teaspoon ketchup
2 hard boiled eggs (chopped)
Salt to taste
METHOD:
In a wok or a pan heat the oil, add ginger and saute for a minute. Add the chinese eggplant, sugar and mix well. To this add sriracha sauce, ketchup, basil and celery, and saute till the eggplant is cooked.
FOR PLATING:
Put the chopped egg on the serving plate, place the sauteed eggplant around it and garnish with basil and serve hot.