Teriyaki Eggplant Stir-Fry

• 2 tbs olive oil
• 4 lightly beaten eggs

Heat olive oil in pan, add lightly beaten eggs, 2 at a time and cook for 2 mins.

Transfer to plate, when cool enough, roll into a log and thinly slice.

• 1 large eggplant

Heat oil in wok, stir-fry 2cm cubed eggplant for 5 mins, until golden and tender

• 1 cup frozen peas
• 450g frozen veggie

Pour boil water over frozen peas and frozen veggie and leave to stand for 3 mins, then drain

• 1/3 cup teriyaki sauce
• 450g rice or egg noodles

Add drained vegetables, teriyaki sauce, rice or egg noodles to stir-fry and stir for 2 mins

• 3 spring onions

Add half the spring onions, egg to stir-fry

• 1 tbs sesame seeds

Serve with remaining egg and sesame seeds.