I'm tired...

... so I made salt n' pepper eggplant with rice noodles, tofu and green veg. Was pretty decent. Makes enough for 4 plus left overs. I love eggplant.

Salt n' Pepper Eggplant
1 Large eggplant cubed and sprinkled with salt then rinsed and patted dry
1 Cup plain flour
1 tsp chilli powder
1 tsp ground white pepper
1 tsp coarse ground black pepper
1 tbs salt
Warm water
Enough canola oil to shallow fry

Method
1. Combine all dry ingredients in a large bowl
2. Heat oil in pan
3. Dip eggplant pieces in water and then in flour mix to coat
4. Fry eggplant in batches and drain on paper towel

Mix Green Veg Ingredients
1 Bunch Bok Choy chopped
1 Bunch Choy Sum chopped
3 Cups Bean Sprouts
1 Pack bean curd puffs cut into halves
250g Rice Vermicelli Noodles cooked
1 tbs Sesame Oil
1 tbs Canola Oil
2 tbs soy sauce
1 tbs kecap manis
1 1/2 tsp tomato sauce
Fresh lettuce to garnish

Method
1. Heat oil in wok
2. Add vegetables cook 1 minute
3. Add sauces and cook bout 7 minutes but make sure veggies are still crisp
4. Cook bean curd in the oil the eggplant was in for about 1 minute then stir in with the veggies and add the noodles and combine
5. Serve the eggplant ontop of the noodles and garnish with sliced lettuce

I'm totally going to make a vegan trifle soon. Have not had trifle for so so so so long.