Ingredients:
6 Joseph’s Pancakes
1 medium eggplant
2 tablespoons peanut oil
4 garlic cloves, crushed
1 tablespoon dark soy sauce
1 tablespoon oyster sauce
1 tablespoon Shaoxing cooking wine or brandy
2 teaspoons ginger, grated
1 teaspoon sugar
1/2 cucumber, seeded and cut into matchsticks
4 spring onions, thinely sliced lengthwise
*Makes 6 servings
Instructions:
1. Cut eggplant into 0.60 inch slices longwise. Next cut these into 0.60 inch-wide sticks. Lastly cut these sticks into c.a. 2,40 inch lengths.
2. Heat oil in a wok pan over a medium heat.
3. Add eggplant and garlic. Stir to cover in the oil. Lower the heat and cook for 5 minutes, stirring often, until it is browned.
4. Stir in soy sauce, oyster sauce, Shaoxing or brandy, ginger and sugar.
5. Cover and cook for 10 minutes.
6. In the meantime heat Joseph’s pancakes in microwave or in toaster.
7. Distrubute the eggplant filling on warm pancakes.