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Rinse the fresh eggplant and trim it. Dice the eggplant into bite-size cubes.
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In a glass combine the fish sauce, the lemon or lime juice, the sugar, the oyster sauce, the soy sauce and 3 tablespoons of water.
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Then stir the marinade well and put it aside until needed later. Pour the vegetable oil in a large non-stick pan. Add the garlic paste and the freshly grated ginger.
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Place the pan over high heat and then quickly stir fry the garlic paste and ginger for about 30 seconds. Then add the freshly diced eggplant.
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Stir fry the eggplant for 4 minutes until it starts to soften a little. Then turn the heat lower to medium and add the soy sauce mixture.
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Stir all the ingredients well. Cook the eggplant for 3 minutes. It should be warmed through but still quite crunchy, not soft or soggy. Then check the seasoning and add extra fish sauce, lemon juice or soy sauce to taste if necessary. Stir in the freshly chopped mint.
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Then transfer the stir fried eggplant to a serving bowl and serve hot.