Chinese Garlic Eggplant

Method

1. 1

   Cut the aubergines

   Cut the aubergines lengthways into batons about 2 cm thick and 6 cm long; thinner pieces are suitable for larger, seedier aubergines.

2. 2

   Mix the sauce

   In a small bowl, mix the soy sauce, vinegar, sugar, doubanjiang, cornflour and water until combined and lump-free, about 30 seconds.

3. 3

   Heat the pan

   Heat 2 tablespoons oil in a 30 cm frying pan or wok over medium-high heat for 1 to 2 minutes, until shimmering but not smoking.

4. 4

   Cook the first batch

   Add half the aubergine in a single layer, leaving space between pieces, and cook over medium-high heat for 6 to 8 minutes, turning every 2 minutes, until browned and knife-tender.

5. 5

   Cook the second batch

   Transfer the aubergine to a plate, add the remaining 2 tablespoons oil and aubergine in a single layer, and cook over medium-high heat for 6 to 8 minutes, turning every 2 minutes, until browned and knife-tender.

6. 6

   Cook the aromatics

   If the pan has burnt residue, wipe it clean; add the spring onion whites, garlic and ginger and cook over medium heat for 30 to 45 seconds, stirring, until fragrant but not browned.

7. 7

   Thicken the sauce

   Stir the sauce again, pour it into the pan and cook over medium heat for about 1 minute, stirring, until bubbling and lightly thickened.

8. 8

   Finish the aubergine

   Return the aubergine to the pan and gently turn it through the sauce over medium-low heat for 1 to 2 minutes, until hot, tender and evenly coated.

9. 9

   Serve

   Remove the pan from the heat, stir in the chilli oil and half the spring onion greens for 10 seconds, then serve hot with the remaining greens scattered over.

Tips

• A 30 cm pan or wok gives room to brown the aubergine; if the pieces do not fit in a single layer, cook smaller batches.
• Doubanjiang varies in saltiness and heat. Taste the mixed sauce and adjust the paste before cooking if you prefer a milder flavour.
• Cook until a knife slides easily into the thickest piece; larger, seedier aubergines may need a few extra minutes.

Swaps

• Use rice vinegar instead of Chinkiang vinegar, adding it gradually to taste.
• Use tamari instead of light soy sauce; taste before adding any extra salt.
• For less heat, omit the chilli oil.

Storing

Cool leftovers promptly and refrigerate in an airtight container for up to 3 days. Reheat in a pan over medium heat for 3 to 5 minutes with a splash of water, until steaming hot.