1/2 cup olive oil
900g (2 lb) eggplant, cut into long strips
3 garlic cloves, very finely chopped
1 long red chilli, thinly sliced
2 spring onions (scallions), thinly sliced, white and green parts kept separate
1/4 cup Japanese-style Ginger & Sesame Salad Dressing
sesame seeds, toasted, to sprinkle
There are no reviews yet. Be the first one to write one.