Braised Aubergine with Garlic Sauce

Ingredients

• 3 aubergines
• 5 cloves garlic
• 25 g fresh ginger
• 1 tbsp doubanjiang (chilli bean paste)
• 2 tbsp light soy sauce
• 1 tbsp rice vinegar
• 1 tsp caster sugar
• 100 ml vegetable stock
• 1 tsp sesame oil
• 4 tbsp vegetable oil
• 3 spring onions

Method

1. 1

   Cut the aubergines into batons or thick wedges. Sprinkle with salt and leave for 10 minutes, then pat dry.

2. 2

   Mince the garlic and grate the ginger. Mix the soy sauce, vinegar, sugar and stock in a bowl.

3. 3

   Heat 3 tbsp oil in a wok over a high heat and fry the aubergine in batches until golden on all sides. Remove and set aside.

4. 4

   Add the remaining oil and fry the garlic, ginger and doubanjiang for 1 minute until fragrant.

5. 5

   Return the aubergine to the wok and pour in the sauce mixture.

6. 6

   Stir, then cover and braise over a medium heat for 5 minutes until the aubergine is very tender and has absorbed the sauce.

7. 7

   Drizzle with sesame oil, scatter over sliced spring onions and serve with steamed rice.