4 aubergines
5 to 10 cloves garlic
10 tablespoons oil
1/2 cup mini anchovies (optional), fried in sufficient oil till crispy, then drained.
Wash the aubergines and trim the ends. Boil in sufficient water in a wide pan till done. Drain. Cut lengthwise into halves, then into bite-size pieces on a serving plate.
Heat oil in small pan. Brown the garlic in the oil. Pour over the aubergine. Add the soya sauce. Sprinkle the crispy mini anchovies on the vegetable. Serve hot.
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