Preparation Time: 10 min. Cooking Time: 25 min. Serves 4
2 Aubergine (Eggplant)
4 Spring Onions Sliced Diagonally
3 Thin Red Chillies Thinly Sliced Diagonally
½ inch Ginger Thinly Sliced
3 tbsp Oil
2 tsp Salt
1½ tbsp Malt Vinegar
1 tbsp Rice Vinegar or Dry Sherry
2 tbsp Light Soy Sauce (Low Sodium)
1 tbsp Sesame Oil
5 tbsp Black Bean Sauce
1 tbsp Garlic Paste
½ tbsp Green Chilli Paste
1 tbsp Demerara Sugar
1 tbsp Cornflour
1 tbsp Water
Cut the aubergines into chunks, place them in a colander, sprinkle over the salt, and leave them to drain for 30 minutes. Rinse under cold water to remove the salt and let it drain.
In a bowl, mix the malt vinegar, rice vinegar, soy sauce, sesame oil, black bean sauce, garlic paste, chilli paste, sugar, cornflour and water and keep aside.
Heat the oil in a wok on medium-high heat, add aubergine and stir-fry for 5-6 minutes until the aubergine has started to brown.
Add the sauce and ginger, mix well, stir-fry for 1-2 minutes, then add the spring onions and red chillies, mix and sauté for a minute.
Serve hot with steamed white rice or egg-fried rice.