Name: Fish-fragrant aubergines
Total time: 1 h 10 min
Yield: Serves 4
Ingredients: 4 tbsp vegetable oil; 2, cut into 2cm-thick batons aubergines; 6 cloves, finely chopped garlic; a thumb-sized piece, finely chopped ginger; 2 tbsp (see cook’s notes) chilli bean paste (doubinjiang/toban jang); 1 tbsp light soy sauce; 1 tbsp soft light brown sugar; 3 tbsp (see cook's notes) chinkiang black vinegar; 3, just the green parts, thinly sliced spring onions; to serve cooked rice

4 tbsp vegetable oil
2, cut into 2cm-thick batons aubergines
6 cloves, finely chopped garlic
a thumb-sized piece, finely chopped ginger
2 tbsp (see cook’s notes) chilli bean paste (doubinjiang/toban jang)
1 tbsp light soy sauce
1 tbsp soft light brown sugar
3 tbsp (see cook's notes) chinkiang black vinegar
3, just the green parts, thinly sliced spring onions
to serve cooked rice

Method

step 1
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.
step 2
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.