Savoury Aubergine Recipe by Sanegeal Farmhear

So I was wondering on how I would cook the remaining aubergine in the fridge as I don't have bagoong.

Then an idea struck me.

I pan fried the cut aubergine in a minimal cooking oil (it does absorb a lot of the oil) in a low heat. Cook on both sides.

Add Lee Kum Kee Hoisin sauce and the Lee Kum Kee Char chiu Chili oil.

It was as good as I've visualized.

This recipe would be better I think if I had stirfried it instead with garlic and onion. Or perhaps just serve it with green onions on top?

Anyway, enjoy!