Spicy Eggplant

2 medium eggplants (peeled and cut in ¼-inch strips)

1 tablespoon minced ginger

3 tablespoons vegetable oil

¼ teaspoon hing

1 green chili (minced)

1 teaspoon mustard powder

1/3 cup water

1 tablespoons turbinado sugar

1 tablespoons Chinese sesame oil

1 ½ teaspoon salt

1 ½ teaspoon lemon juice

1 ½ teaspoon soy sauce

1 teaspoon cornstarch

In wok heat oil, add ginger, hing, green chili, and mustard powder. Add eggplant, cover, and fry on high heat for 15 minutes, stirring occasionally.

In small bowl combine water, sesame oil, sugar, salt, lemon juice, soy sauce, and cornstarch. Add this sauce to eggplant and fry for 1 minute. Garnish with parsley or Chinese parsley leaves. Serve hot.

Serves 4.