Fried Eggplant in Japanese Noodle Dashi

Ingredients (for 2 pax):

• 1 eggplant
• 200ml noodle soup base
• 10ml Plant To Table by Nutrilite White Chia Seed Oil
• Spring onion, chopped

Method :

1. Discard the top of the eggplant and cut in half lengthwise, then make incisions on each half diagonally.
2. Further cut each eggplant piece into 7-8cm sections. Wipe off all the moisture on the eggplant surfaces with a kitchen paper towel.
3. Heat up a pan with a drizzle of White Chia Seed Oil and fry the eggplant over medium heat for about 5 to 10 minutes until brown. Drain and set aside.
4. Prepare a deep plate and pour in the noodle soup base. Dip the oil-drained eggplant in the noodle soup base to soak up its flavour. Set aside and allow the eggplant to cool down to room temperature.
5. Transfer the eggplant to a bowl and garnish with chopped spring onion. Enjoy!