6 Thai eggplants, shave off bottoms (1/16 in or 1 mm) and tops (1/4 in or 5 mm)
1/3 cup (80 ml) kecap manis (sweet soy sauce)
1 inch (2.5 cm) piece ginger, bruised
1 teaspoon (5 ml) cornstarch, combined with 1 tablespoon (15 ml) cold water to make a slurry
Toast rice in a small pan until slightly golden. Transfer to a spice grinder and blitz until powdered. Reserve for serving.
Cut the scallion greens in half lengthwise and add to a bowl of ice water for at least 10 to 15 minutes until curled.
Heat oil in a heavy pan to 300°F (150°C). Fry garlic for six to seven minutes, stirring constantly until golden brown. Drain on a lined plate and reserve for plating.
Increase the oil temperature to 325°F (160°C). Fry the eggplant until tender and slightly browned, about two to three minutes.
In a small pan over medium heat, combine the scallion whites (rough chopped), ginger, and kecap manis, and bring to a simmer. Thicken with slurry and remove from heat. Keep warm. Remove and discard solids before serving.
Sprinkle toasted rice flour on a plate. Place fried eggplant over rice powder, cover with kecap manis mixture. Garnish with green scallion curls and garlic chips.
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