Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Heat a tbsp oil in a wok, stir-fry the garlic, most of the spring onion, ginger and chilli for 2 minutes until fragrant.
Add the aubergine with a splash of water and simmer for 10-15 minutes until soft. Turn up the heat and add the vinegar, soy and mirin and cook until the liquid has halved. Mix the cornflour with a splash of water, stir in and cook for another 2 minutes.
Serve on rice and scattered with sesame seeds, the rest of the spring onion and chilli slices.