Sichuan-Style Aubergine with Garlic Sauce

• 200 g Jasmine rice
• 450 ml Water
• 650 g Aubergine
• 4 Spring onion
• 6 cloves Garlic
• 20 g Ginger root
• 2 tbsp Cornflour
• 3 tbsp Light soy sauce
• 2 tbsp Chinese black vinegar
• 2 tsp Caster sugar
• 1 ½ tbsp Doubanjiang
• 3 tbsp Peanut oil
• 1 tsp Toasted sesame oil

1. Rinse the jasmine rice until the water runs mostly clear, then tip into a saucepan with the water. Bring to the boil, cover, reduce to low and cook for 12 minutes. Take off the heat and leave covered for 10 minutes.
2. Meanwhile, cut the aubergine into chunky batons. Thinly slice the spring onions, keeping the white and green parts separate. Finely chop the garlic and ginger.
3. In a bowl, whisk the cornflour with 3 tbsp water until smooth. Whisk in the light soy sauce, Chinese black vinegar and caster sugar, then stir in the doubanjiang.
4. Heat the peanut oil in a wok over medium-high heat. Add the aubergine and stir-fry for 8 to 10 minutes, turning often, until lightly browned and tender. If the pan looks dry, add a splash of water to help it along rather than more oil.
5. Push the aubergine to the sides and add the spring onion whites, garlic and ginger to the centre. Stir-fry for 30 to 60 seconds until fragrant, then mix through the aubergine.
6. Pour in the sauce mixture and bring to a lively simmer, stirring constantly. Cook for 1 to 2 minutes until glossy and thick enough to coat the aubergine. Take off the heat and stir in the toasted sesame oil and spring onion greens.
7. Fluff the rice with a fork and divide between plates. Spoon the aubergine and garlic sauce over the top and serve straight away.

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