Measure Ingredient:
1 medium Eggplant
1½ tablespoon Vegetable oil
2 eaches Red chiles, dried
¼ teaspoon Five-spice powder
¼ teaspoon Turmeric
½ teaspoon Salt
2 teaspoons Roasted red chile paste
1 tablespoon Water
1 cup Green onions, chopped
Smoke & roast eggplant. Cool, mash & set aside. Heat oil in a large skillet & fry red chiles until they darken: this only takes a few seconds in hot oil. Add five-spice powder & fry until it starts to crackle. Stir in the turmeric & salt, followed by the red chile paste & water. Mix well. Add the eggplant, cover & simmer 10 to 15 minutes. Add green onions & simmer a further 2 minutes. Serve at once otherwise the green onions will lose their color.
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