Steph's Blog

Chinese-style aubergine

I made this recipe up in December last year, as a variation on one of
my absolute favourites – Indian-style aubergine (I really should come up with
more imaginative names for my cooking…). I will post the original recipe, but
the picture here is mostly the same dish – just with a few substitutes
according to what was in the fridge.

1 small onion
1 large or 2 small garlic cloves
½ a thumb’s worth of ginger root
1 chilli, sliced
1 aubergine, cubed
1 small stalk celery
Glug of sesame oil
1 tbsp vegetable oil
½ tbsp cornstarch
1 ½ tbsp soy sauce
½ tbsp rice vinegar
½ tbsp brown sugar
½ tsp tomato paste
¼ cup stock
Sesame seeds for garnish

Pre-heat the oven to hot, about 180C. Coat the aubergine cubes in about 1 tbsp vegetable oil (although you may need more) and roast for 30-45 minutes until fairly soft and going brown and crispy-looking at the edges. Check on them for turning every 15
mins or so. While they are becoming one of the most delicious things on this earth, mince the onion, garlic, celery and ginger. In a separate bowl, mix together the soy sauce, brown sugar, tomato paste, vinegar and cornstarch for a sauce. Using the sesame oil, fry up the minced veggies with the chilli for a couple of minutes until lightly browning. Add the stock, then the sauce. Throw in the aubergine. Toss, serve with rice, and garnish! Ta-da!

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