Mashed Eggplants

Servings: 2 Ingredients: 2 long slender eggplants, 750ml water, 1 thin slice ginger, finely chopped, 1 fresh red chilli, seeded and finely chopped, a small handful fresh coriander leaves, for garnish, 1.5 tablespoons vegetable oil 1.5 tablespoons light soy sauce   Method: Preparation: 15 minutes Cooking time: 15 minutes Total time: 30 minutes This recipe is easy to make. Plus, it can be prepared well in advance, so that when you are ready to eat, all you have to do is heat it up and add the seasoning 1.Place the eggplants in a pot or wok of boiling water and cook for 10 minutes. Turn off the heat and leave eggplants to cool in the cooking water. 2.When the eggplants are cool enough to handle, remove and cut each eggplant lengthwise in halves. With a spoon, scoop the flesh out of the skins and put in a serving plate. 3.Mash the scooped-out eggplant flesh well and garnish with coriander leaves. 4.Heat the oil in a wok and add ginger, chilli and stir-fry briskly until aromatic. Drizzle over the eggplant. Season to taste with light soy sauce before serving.