Steamed Aubergine with Chinese

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Aubergines		1 kg
Seasonings:
Soy sauce		3 tbsp
Vinegar		2 tbsp
Sugar		2 tbsp
Sake or Chinese cooking wine		4 tbsp
Sugar		2 tsp
Sesame oil		1.5 tbsp
Vegetable oil		1 tbsp
Ginger		1 tbsp
Garlic		1 tbsp
Sesame seeds		1 tbsp
Dried chili		1
Chives (optional)		as required

Method

Cook

35min

Remove the tops of the aubergines and cut into 4 lengthways with the skin on. Steam until softened (approximately 20 minutes).

Heat the vegetable oil in a frying pan and add the finely chopped garlic, ginger and dried chilli. Add all the seasoning ingredients (from soy sauce to sesame oil) and the sesame seeds and simmer for a few minutes before turning off the heat.

When the aubergines are hand hot, peel off the skins and roughly break apart to smaller pieces by hand. Put them in a container with a lid and add Step 2. Keep them soaked for at least 10 minutes.

Sprinkle with the finely chopped chives on top before serving.

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