Braised Aubergine with Garlic Sauce

• 600 g Aubergine, firm, glossy skins
• 3 pieces Spring onion
• 5 cloves Garlic
• 15 g Ginger root, fresh
• 3 tbsp Vegetable oil
• 4 tbsp Light soy sauce
• 2 tbsp Chinese black vinegar
• 2 tsp Light brown sugar
• 2 tsp Cornflour
• 200 ml Water
• 2 tsp Sesame seeds

1. Cut the aubergine into chunky batons. Thinly slice the spring onions, keeping the white and green parts separate. Finely slice the garlic and ginger.
2. In a small bowl, stir together the light soy sauce, Chinese black vinegar, light brown sugar and 150 ml water. In a second small bowl, mix the cornflour with 50 ml water to make a smooth slurry. Set both aside.
3. Heat the vegetable oil in a wok or large frying pan over medium-high heat. Add the aubergine and cook for 6 to 8 minutes, turning often, until lightly browned in places. If the pan looks dry, add a splash of water to help it along.
4. Add the garlic, ginger and the white parts of the spring onions, and cook for 30 to 60 seconds until fragrant. Pour in the soy and vinegar mixture, bring to a gentle simmer, then cover and braise for 8 to 10 minutes until the aubergine is very tender. Uncover and simmer for 1 minute to reduce slightly.
5. Stir the cornflour slurry again, then pour it in while stirring. Cook for 1 to 2 minutes until the sauce turns glossy and clings to the aubergine. Take off the heat and scatter over the green parts of the spring onions and the sesame seeds.

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