Chilli Steamed Aubergine

Steaming the aubergine gives it a soft and delicate texture that is simply delightful to eat. Plus, it's like a sponge ready to soak up all those delicious flavours. It's a win-win situation!

A Chinese technique is used to release the flavours of garlic, ginger and spring onions, then topped with a delicious sauce this recipe is morish. Enjoy cold or warm with rice. 

 Ingredients

• 1 large aubergine
  
• 3 tablespoon Light Soy Sauce
• 1 tablespoon Chinkiang Vinegar
• pinch Sugar
• pinch Salt
• 2 cloves Garlic
• 1 cm Ginger
• 2 Spring Onions
• 1 tablespoon Crunchy Spice (or to taste)
• 3 tablespoons sunflower oil (or other neutral oil)

Method

1. Cut the aubergine into finger-sized strips

2. Steam aubergine until tender:

• Steam for 8-10 minutes or,
• Microwave in a covered glass or ceramic container with 2 tablespoons water for 4 minutes or until tender

3. Grate garlic and ginger, finely slice spring onions

4. Mix together soy sauce, vinegar, salt, sugar and Crunchy Spice. 

5. Drain aubergine when they are tender but not falling apart, and place in a shallow bowl. 

6. Pile ginger, garlic and spring onions on top of aubergine. 

8. Heat the sunflower oil until hot then pour over the top to sizzle the ginger and garlic and release their aroma

9. Pour the sauce mixture over the top

10. Enjoy at room temperature as part of a banquet or simply over rice