3-4largemildly hot red chilli peppers de-seeded and cut into thin strips
3clovesof garlicfinely minced
1-inchpiece of ginger finely minced
3-4bird’s eye chillies chopped
⅛of 1 ghost pepperfinely minced
2+ 1 tbsps of peanut oil
2tbspsdark soy sauce
1tbsplight soy sauce
Soak the eggplant wedges in a bowl of lightly salted water for 15-20 minutes making sure that they are submerged.
After 20 minutes, drain the eggplants and dry on kitchen towels.
Put the wedges in a bowl and sprinkle the cornflour over, mixing lightly with your hands to make sure that all the pieces are well coated.
Heat 1 tablespoon of oil (at a time) in a non stick skillet on medium-high heat and fry the eggplants (in 2 batches) till they are well browned and cooked. Remove and set aside.
Heat the remaining 1 tsp of oil in the same pan on low heat and fry the strips of red chilli pepper for a couple of minutes till slightly soft. Put in the minced garlic and ginger and fry for 20 seconds taking care not to burn them.
Add the rest of the chopped chillies and fry quickly for a few seconds. Pour in the sauces and bring to a simmer.