Home-cooked: easy peasy blanched eggplant

Ingredient:

• eggplant, peeled and cut in chunks
• shallot, peeled and sliced thinly

Method:

1. Boil a wok of water, add in a dash of salt. Add in the eggplant chunks once boiling. Remove and drain once cooked
2. Heat up wok with 1-2 tbsp oil, depending on eggplant portion. Add in sliced shallots and cook until fragrant. Remove and pour over the blanched eggplants and serve