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1 Place A Tablespoon Of Vegetable Oil In A Wok Or Deep Pan Over High Heat. Add Eggplant And Stir-Fry Until Skin Becomes Lightly Brown And Blistered, And The Eggplant Insides Begin To Soften And Get A Slight Sear, About 3 To 4 Minutes. The Eggplant Will Absorb The Oil, If Some Of The Eggplant Pieces Don'T Get Any Add A Little More Oil. Remove From Heat And Set Aside In A Bowl. 2 Place Another Tablespoon Of Vegetable Oil In The Wok Heat Over Medium Heat. Add The Curry Paste - Be Careful, As It Will Cause The Oil To Spit - And Saut
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