Sticky Chinese aubergine
Infused with garlic, Chinese black vinegar and cooking wine, this deeply flavourful, spicy dish is perfect for a midweek vegetarian dinner
SERVES
4
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
15
MINUTES
Ingredients
60ml soy sauce
2 tbsp Chinese black vinegar (or balsamic)Â
2 tbsp Chinese cooking wine (or dry sherry)Â
1 tbsp sugarÂ
1 tsp chilli flakes
a pinch of sea saltÂ
2 large auberginesÂ
vegetable oilÂ
10 cloves of garlic, crushed or mincedÂ
a thumb of ginger, peeled and mincedÂ
sesame oilÂ
4 spring onions, finely slicedÂ
sticky rice
Method
Cut the aubergine in half lengthways and then into wedges.
Mix together the soy sauce, vinegar, sugar, cooking wine, chilli flakes and sea salt in a medium bowl. Set aside.
Steam the aubergine for around 8-10 minutes using either a bamboo steamer over a wok of boiling water or in a standard steamer over a pot. The aubergine should be tender all the way through but not falling apart. You may need to do this in batches. Transfer the steamed aubergine to a plate.
Place the wok on a medium high heat with a little vegetable oil and add the garlic and ginger.
Fry for a few seconds in the hot oil before adding the steamed aubergine.
Fry for another 20-30 seconds before pouring in the sauce.
Cook for around 5-6 minutes until the sauce thickens around the aubergine. Remove from the heat and drizzle with a little sesame oil and sprinkle the sliced sporing onions over.
Serve with sticky rice.
