1. Cut eggplants into
dices, shallow fry in a oil until corners are golden brown, drain in a sieve.
2. De-glace the pan
with sherry, then add in shredded cooked duck meat, soya sauce, balsamic
vinegar, coriander seed powder and black pepper, stir-fry until sauce dries up.
3. Mix in eggplant and
a small handful of chopped up basil leaves.
No comments:
Post a Comment