Chinese Braised Aubergine (Hong Shao Qiezi)

Ingredients

For 3 portions

• 🍆 600g aubergine
• 🧂 0.5 Tsp salt
• 🌾 2 Tbsp corn starch
• 🏺 4 Tbsp sunflower oil
• 🧄 4 cloves garlic
• 🪴 10g ginger
• 🌶️ 1 small red chilli peppers
• 🥣 3 Tbsp soy sauce
• 🍚 1 Tbsp sugar
• 🥣 1 Tbsp rice vinegar
• 🥤 120ml tap water
• 🧅 2 medium spring onions

Method

1. Cut the aubergines into finger-length wedges about 2 cm thick. Put them in a bowl, sprinkle with the salt, toss and leave for 10 minutes. Pat dry with kitchen paper – this stops them soaking up too much oil.
2. Toss the aubergine with 1½ tablespoons of the corn starch until lightly coated.
3. Mix the sauce: soy sauce, sugar, rice vinegar, the water and the remaining ½ tablespoon corn starch. Stir until smooth.
4. Mince the garlic and ginger, slice the chilli and cut the spring onions into short lengths, keeping the green tops separate.
5. Heat 3 tablespoons of the oil in a large non-stick frying pan or wok over medium-high heat. Add the aubergine in a single layer and fry for 6–8 minutes, turning, until golden on all sides and soft in the middle. Lift out onto a plate.
6. Add the last tablespoon of oil to the pan. Fry the garlic, ginger, chilli and white parts of the spring onion for 30 seconds until fragrant.
7. Stir the sauce again and pour it in. It will bubble and thicken within about 30 seconds.
8. Return the aubergine and toss gently for 1–2 minutes until every piece is glossy and coated.
9. Scatter with the spring onion greens and serve hot with steamed rice.