Deep-fried Aubergine Marinated

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Aubergine		1/2
Spring onions		1 or 2
Vegetable oil for frying		as required
Home made Ponzu sauce:
Rice vinegar		100ml
Water		100ml
Soy sauce		100ml
Bonito flakes		1 pinch
Lemon		1/6
Sambai-Zu vinegar:
Vinegar		100ml
Soy sauce		100ml
Sugar		100g
Cayenne pepper		1/2 tsp

Method

Prep

30min

Cook

20min

Put the rice vinegar, water and light soy sauce in a pan and heat on high. When it starts to boil, turn the heat off.

Remove from the heat and add the bonito flakes and lemon slice and leave aside.

Put the Sambai-zu vinegar in a bowl and stir until the sugar dissolves.

Pour Step 2 into Step 3 through a sieve, squeezing the lemon. Your sweet and sour sauce is ready.

Add the cayenne pepper if you like it.

Cut the half of aubergine into half again and score in a criss cross.

Chop each quarter into 4cm bitesize pieces.

Deep fry the aubergine in 180C vegetable oil.

Arrange the fried aubergine on a dish and pour over the sweet and sour sauce. Sprinkle with finely chopped spring onions.

Tips & Note

●As the aubergine fries, it shrinks, so don't cut it too small.
●You'll need to pour a lot of sweet and sour sauce over the fried aubergine, as once it absorbs the oil whilst frying, it doesn't absorb any water.
●Any left over sweet and sour sauce can be kept in the fridge for 1 month, so you can use it for pickles or anything else.

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