Ingredients | Serves 2 or 4 as a side

Aubergine 

2 large aubergines 

2 tbsp neutral oil 

Pinch of salt 

Spicy Soy and Ginger Glaze 

1 tbsp neutral oil 

2 tsp ginger, minced

3 cloves garlic, minced

1 tsp sesame seeds

3 spring onions, finely chopped 

1 tbsp crispy chilli oil or sesame oil

2 tbsp soy sauce

2 tbsp chinese rice vinegar 

1 tbsp honey / ½ tbsp sugar 

Spring onion oil

1 heaped tsp ginger minced

3 spring onions finely chopped

2 cloves garlic, minced

Pinch of salt 

100ml hot neural oil 

Method

1. Remove the head of the aubergine and then peel off the skin. Slice the aubergine in half lengthways then slice each half into four strips. Place a saucepan filled with boiling water on a medium heat, cover with a sieve (water level should be just below the sieve) and add the aubergine to the colander. Add a pinch of salt to the aubergine and cover with a lid. Steam the aubergine for about 8 minutes, the water should be at a constant simmer. Check the aubergine and when it feels tender and soft remove from the heat. 

2. Once the aubergine is steamed nicely, remove from the heat. Place a wide frying pan on a medium heat and add the oil. Once hot, add the aubergine and cook on each side for 3 minutes or until golden on each side. Remove from the heat and place on a plate covered with kitchen towel whilst you heat the glaze. 

3. Return the frying pan to a low heat, add the oil followed by the fresh ginger, garlic, sesame seeds and spring onions. 

4. After about 1 minute stir in the chilli oil (or sesame oil), soy sauce, chinese vinegar and honey. Increase the heat and bring the glaze to a simmer so it reduces slightly. After about 2 minutes stir in the aubergine and cover in the glaze. Cook for another minute until the aubergine is nicely coated and the glaze has thickened. Remove from the heat. 

5. For the spring onion oil (can be made ahead of time) add the ingredients to a pestle and mortar and bash together to release all the oils. Heat the oil in a saucepan until it just starts to smoke, remove from the heat and pour over the ginger and garlic (make sure to use a heatproof bowl). 

TOP TIP: if you want to make this ahead of time then reduce the cooking time of the aubergine in the sauce, let it cool and then store in the fridge. 5 minutes before serving, add to a hot pan, let it simmer until the sauce thickens (about 2 minutes) then plate up and top with the spring onion oil.

(recipe adapted from @gnochgncoh)