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Ingredients
Serves 4
300g brinjal (Eggplant)
1 thumb size ginger - grated
2-3 cloves of garlic - Minced
1 full stalk of spring onion - cut into 1cm width
1 cup of water
2 tablespoons of spicy broad bean paste
1 tablespoon Shaoxing cooking wine
1 tablespoon light soy sauce
1 tablespoon black vinegar
1/2 teaspoon of sugar
Some cornstarch solution to thicken gravy