Chinese Aubergine & Jasmine Rice

Prep
25 mins

Cooking
25 mins

Serves 4

Chinese Inspired

Ingredients

Serves: 4

2 aubergines
2 tbsp cornflour
100ml vegetable oil to fry
1 thumb-sized piece of root ginger, grated 4 garlic cloves, crushed
4 spring onions, finely chopped
1 tsp caster sugar
1 tsp rice wine
1 tbsp balsamic vinegar
1 tbsp dark soy sauce

Method

Cut the aubergine into batons and place in a large bowl. Toss the aubergine in the cornflour to evenly coat.
Heat the oil in a heavy-based saucepan over a medium-high heat. Fry the aubergine for 3-4 minutes until golden brown all over. Set the oil aside to cool.
In a large pan over medium-high heat add a little oil, the ginger, garlic and spring onions and cook for 15 seconds, being careful not to let them burn.
Add the sugar, rice wine, balsamic, and soy sauce.
Add the aubergine and stir well to coat then add 100ml of boiling water. Reduce the heat and simmer for 10 minutes until the sauce has thickened.
Cook the jasmine rice as per the packet instructions.
Serve the aubergine with the rice and slaw with extra chilis and spring onions to garnish. Enjoy!

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Ingredients

Method

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