Karuka eggplant stir-fried with chili sauce

Make the chili sauce. Heat a frying pan with scallion oil over medium heat, add all the seasonings and stir-fry well. Simmer to reduce and evaporate the water

Cut the chicken thighs into 2cm cubes and season them. Heat salad oil in a frying pan over high heat and fry

Once the surface of the meat is golden brown, remove it from the frying pan and add bite-sized cubed Karuka eggplant to the same frying pan and fry. Once it has softened, remove the eggplant and add the chili sauce to the frying pan and heat. Once it starts to smell fragrant, return the eggplant and chicken to the frying pan and mix in the sauce

Add the scallion oil and chili oil, remove from the heat, and serve in a serving dish