Aubergine with garlic sauce
This dish packs a punch with East Asian flavours, and easy to prepare if you have the ingredients to hand. As part of my store cupboard staples, I like to have a bottle of Shaoxing wine (like dry sherry) and a bottle of Chinkiang black rice vinegar to hand.
2/3 small aubergines ideally Chinese cut into batons
2 tbsp peanut or vegetable oil
4 minced garlic cloves
1 tbsp minced ginger
2/3 dried red chillies
4 chopped spring onions roughly chopped
fresh coriander, enough to garnish
for the sauce
2 tbsp soy sauce
2 tbsp granulated sugar
1 tbsp Chinkiang black rice vinegar
1 tbsp Shaoxing wine
1 tsp sesame oil
Prepare the sauce by mixing all the ingredients together, leave to one side.
Gently heat the oil in a frying pan, over a medium heat.
Add the aubergines before the oil starts to smoke and move around the pan until they start to take on a golden colour, roughly up to 10 minutes.
Add the spring onion, cook for a further 2 minutes.
Add the garlic, ginger, and chillies, cook for a further 2 minutes, keeping the pan moving, tossing the ingredients together to keep distributing the heat.
Now add the sauce and toss in the pan moving all the ingredients around to make sure its all covered.
I had some tofu I needed to use up, so I sautéed it separately to add at the end, and served all with a side of steamed rice, garnished with fresh coriander.