Ingredients 4 tbsp of vegetable oil
2 free range eggs
1 small eggplant
Salt and pepper
1 garlic clove
1 chilli or teaspoon of chili sauce 5 C of cooked rice
1 spring onion
1 bunch of asparagus
1tbsp soy sauce
1 tsp sesame oil
Heat 1 tbsp of oil in a wok. Pour in the beaten eggs and cook until just set.
Roll up the omelet, slice thinly and set aside.
Pour the remaining oil into the wok. Add the cubed eggplant and season with salt and pepper.
Cook, stirring occasionally, until the eggplant starts to soften.