Chinese-Style Aubergine

Photo: flickr user avlxyz

Ingredients

1 large aubergine

2 tablespoons salt

1 teaspoon freshly-grated ginger root

1 tablespoon red chile paste with garlic

1 tablespoon chinese rice wine

1 tablespoon soy sauce, light

1 tablespoon sweet bean sauce

1 tablespoon hot bean sauce

3 tablespoons peanut oil

3 garlic cloves, minced

4 green onions, chopped

1 tablespoon toasted sesame oil

green tops of 3 green onions, chopped for garnish

Preparation

Cut off the stem of the aubergine and cut into 3/4-inch slices. Cut the slices again so that you have 3/4-inch-square cubes. Place in a bowl and mix with the salt. Place in a colander and let drain for 45 minutes. Rinse off the cubes and drain for another 45 minutes. Or rinse and pat dry with paper towels.

Meanwhile, mix the sauce: In a small bowl mix the ginger, red chile paste with garlic, wine, soy sauce, hot bean sauce, and the sweet bean sauce. Stir and set aside.

Heat a wok or very large frying pan. Add the peanut oil and the garlic. Saute for a moment and then add the aubergine and green onion. Stir-fry over high heat until the aubergine is tender, 7 to 10 minutes. Add the mixed sauce. Continue cooking for another 3 minutes.

Place on the serving platter and drizzle the sesame oil over the top. Add green onion tops for garnish.