Chinese Aubergine with Garlic Sauce

 23/05/2019

This recipe for Chinese aubergine with garlic sauce is one of my favourite ways of cooking aubergines! The ginger adds some spiciness to the dish, the sauce is silky and sticky, the coconut sugar gives it a sweet taste and the garlic enhances everything. Give it a try and enjoy it with a side of rice or rice noodles. This also happens to be vegan if that’s your plant-based bag.

Serves: 2+

Ingredients:

For the aubergine:

• 3 large aubergines, sliced
• 1 tsp sea salt
• 1 tsp cornflour
• 4 cloves garlic, grated
• 1 tsp ginger, grated
• 2 tbsp oil
• 1 spring onion, chopped
• 1 tbsp coriander leaves, chopped
• 1 tbsp sesame seeds

For the sauce:

• 1 tsp cornflour
• 2½ tbsp soy sauce
• 2 tsp coconut sugar
• ½ tbsp oil

Instructions:

1. Spread the sliced aubergine on a paper towel. Sprinkle sea salt on both sides of the aubergine slices. Cover with another layer of paper towel and allow to rest for 45-60 minutes. Pat dry.
2. Meanwhile, in a small bowl combine all the sauce ingredient, mix well and set aside.
3. In a big bowl, combine dry aubergine with cornflour and mix to evenly coat every piece.
4. Heat a large frying pan over medium heat and add oil. Spread the aubergine across the bottom of the pan in a single layer.
5. Fry the aubergine on both sides until all golden and soft, for about 10 minutes.
6. Transfer to a plate. Cook the remaining aubergine in batches.
7. In a large wok pan, heat a little bit more oil, add the ginger and garlic and stir-fry until fragrant.
8. Add all the aubergine to the wok and pour the sauce over. Stir a few times, until the aubergine is evenly coated and the sauce thickens. Sprinkle with sesame seeds.
9. Top with chopped spring onions and coriander if desired and serve with some rice noodles or rice on a side.