Meat free is delicious and easy with this spicy, Chinese-inspired eggplant.
Serves 4
40 mins
Ingredients
- 500g eggplant, cut into wedges
- 60ml (¼ cup) oil
- 1 tsp cornflour
- 1 tbs light soy sauce
- 1 tbs dark soy sauce
- 1½ tbs oyster sauce
- 2 tsp black vinegar
- 1½ tbs Chinese cooking wine
- 2 tsp brown sugar
- 2 spring onions, sliced
- 3 cloves garlic, sliced
- 10g ginger, peeled and julienned
- 1 long red chilli, sliced
- Toasted sesame seeds, to serve
- Steamed rice, to serve
Method
1
Toss the eggplant with 2 teaspoons of salt. Leave to rest for 15 minutes. Then add 2 tablespoons of oil and mix well.
2
Meanwhile, mix the cornflour with 2 tablespoons of water. In a separate bowl, mix the soy sauces, oyster sauce, black vinegar, cooking wine and brown sugar.
3
Heat a wok over high heat. Add the eggplant and fry, stirring, until brown. Add 60ml (¼ cup) water. Cover and reduce the heat to medium-high. Cook for 10–12 minutes, until the water has evaporated and the eggplant looks translucent.
4
Increase the heat to high and add the remaining 1 tablespoon oil. Add the whites of the spring onion, garlic and ginger, half the sliced chilli and fry, stirring for 1–2 minutes, until fragrant.
5
Add the sauces and bring to the boil. Pour the cornflour mixture over and mix well. Cook for a further 1–2 minutes, until thickened and glossy.
6
Serve hot over steamed rice. Garnish with the remaining green part of the spring onion, remaining chilli and toasted sesame seeds.
