Sticky Chinese aubergine

60ml soy sauce

2 tbsp Chinese black vinegar (or balsamic) 

2 tbsp Chinese cooking wine (or dry sherry) 

1 tbsp sugar 

1 tsp chilli flakes

a pinch of sea salt 

2 large aubergines 

vegetable oil 

10 cloves of garlic, crushed or minced 

a thumb of ginger, peeled and minced 

sesame oil 

4 spring onions, finely sliced 

sticky rice