Vegetarian recipe ideas
Get plenty of meat-free inspiration with our easy, versatile recipes
Heat 2 tbsp of the oil in a large non-stick frying pan and fry the aubergines over a medium heat, in batches, for 8-10 minutes until caramelised and really soft. Scoop out onto a plate using a slotted spoon.
Add the rest of the oil with the garlic, ginger, chilli bean paste and soy, and fry for a few minutes until fragrant. Tip in 250ml of water and the aubergines back into the pan. Simmer gently for 20-30 minutes or until the aubergines are meltingly soft and the sauce has thickened and reduced. Stir through the sugar and vinegar, and spoon into a serving bowl, then sprinkle with spring onion greens. Serve with rice, if you like.
Comments, questions and tips