Yinarr Meal Pantry

INGREDIENTS

​

2 eggplants (chopped and diced)

1 red chilli (chopped finely) or 2 teaspoons of red chilli (pre prepared)​

1 garlic clove (crushed and chopped)

2 shallots (chopped)

1 cup water

Salt & Pepper

1/2 cup palm vinegar

2 teaspoons ground porcini mushroom powder (available at Mrs Flannery's)

​

METHOD

Heat a non stick pan and dry fry the diced eggplant browning on each side.  Moisten pan with water as needed.  Add garlic, chilli, shallots and porcini mushroom powder.  Cook for 5 minutes stirring frequently.  When mixture sticks to pan, add a little water and stir with wooden spoon to remove from bottom of pan (repeat twice).  On the third occasion add palm vinegar and stir removing any mixture from base of pan.  Pour into a container and store in the refrigerator.​