Stir Fry Diced Eggplant/Aubergine With Shrimps

Dinner has gonna be easy and light for me.  For those of you following my blog will know that I am now resting my left shoulder which I thought was frozen shoulder but after doing the MRI, I discovered that it was something else.  So cooking something more elaborate would be out of the questions and I depend on WB now to do the cooking and washing.  I love eggplant and since I have some shrimps left in the freezer, I asked WB to stir fry this for our dinner last night. I need to clear the freezer - not going to store up anymore meat until I am fully recovered .  We will have to have more simple stir fry dishes from now, to make things easy for WB :)  And I truly thank God for such a wonderful and helpful partner :)

Stir Fry Dice Eggplant/Aubergine With Shrimps


Ingredients:

2 Japanese eggplants - diced into 1.5 cm cubes
10 pieces of shrimps - shelled and deveined
2 pips garlic - chopped
1 tsp chilli flakes
2 tsp miso paste
1 tbsp of sliced spring onions for garnishing
1 tsp of olive oil
3 tbsp of water

Method:

Saute garlic and miso paste with 1 tsp of olive oil till fragrant.  Add in the shrimps and stir fry till half cooked , add in diced eggplants and 3 tbsp of water and cover wok with lid. Cook over medium heat till the eggplant is cooked . Add in chilli flakes and stir fry till well mixed. Add a pinch of salt if desire. Dish up and garnish with chopped spring onions.  Served with rice. 

Enjoy!