serves
4-6
prep
20 minutes
cook
25 minutes
difficulty
Easy
serves
4-6
people
preparation
20
minutes
cooking
25
minutes
difficulty
Easy
level
Ingredients
- 500 g aubergines
- 2 tbsp light soy sauce
- 1 tsp Chinkiang vinegar
- ¼ tsp sugar
- 1 tbsp finely chopped garlic
- 1 tbsp finely chopped fresh ginger
- 1½ tbsp thinly sliced spring onion (scallion), green parts only
- 2 tbsp cooking oil
Instructions
Cut the aubergines lengthways into 1 cm slices, then cut these into 1 cm strips. Cut the strips into bite-sized lengths and pile them into a bowl that will fit inside your steamer basket. Place the bowl in the steamer basket and steam over a high flame for 20 minutes, until tender. Combine the soy sauce, vinegar and sugar in a small bowl.
Shortly before you wish to serve them, pile the aubergines in a serving dish and top them with the garlic, ginger and spring onion. Heat the oil in a seasoned wok or saucepan over a high flame until it is very hot. Carefully ladle the hot oil over the garlic, ginger and spring onions – it should produce a dramatic sizzle. Pour over the soy sauce mixture. Stir the seasonings gently into the aubergines and serve.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
