Caramelised aubergines

Thanks to Shoko for the recipe

(for two)
1 aubergine
2 tbsp of olive oil
1 cm of fresh ginger grated
2 tbsp of soya sauce
4 tbsp of saké
1 tsp of sugar
1/2 cup of potato starch
1 plastic bag

Slice finely the aubergine.
Put them under water and then dry them in paper kitchen.
Put the potato starch in the plastic bag.
Put the slices of aubergine in the bag. Shake the bag to cover all the slices with potato starch.
In a deep frying pan heat the oil.
Then add the aubergine slices and cook them both sides.
When cooked, remove them and set them in some paper kitchen.
Add the ginger to the pan.
When the ginger smell spreads add the sauces.
Put back the aubergine slices and cook until the sauce gets thicker and the aubergine slices goldens.
Serve with rice and a poached egg.

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