Aubergine bok choy Bamboo Shoot Soup

Ingredients

Aubergine – 100 gm

Pok choy – 8-10 leaves

Spring onion – 1-2

Garlic – 2-3 cloves

Ginger – 1” piece

Green chilli- ½-1

Bamboo shoot – 5-6 pieces

Olive oil – 1 ½ tsp

Kosher salt and pepper to taste

Method

Cut aubergine into thin roundels. In a flat non stic pan spray some oil. Put aubergine roundels and cook both sides till light brown and crispy. Remove out. In same pan, heat oil. Add chopped garlic ginger and white part of spring onion. Saute for 2-3 minutes. Add 11/2 cup water. Add pok choy and bamboo shoots. Simer till semi cooked. Add seasoings. Swich off gas. Add aubergine and serve hot.