Chinese Sticky Aubergine with Sauce

Cut the aubergine into 3 thick slices, then cut each slice into wedges lengthways.

Add the wedges to a colander, toss in 1 tablespoon sea salt and let sit for 40 minutes.

Meanwhile, combine the soy sauce, rice wine vinegar, maple syrup, sesame oil and 3 tablespoons water in a small bowl.

In another separate bowl, whisk the 2 teaspoons cornflour and 2 tablespoons water together. Set aside.

Wash the salt off the aubergines and pat dry. Add 1.5 tablespoons cornflour and the aubergine to a resealable bag, shake until all the aubergine is coated. If you don’t have a bag, just use a bowl.

Heat 1 tablespoon oil in a large frying pan, add the aubergine in one layer (if your pan is small you may have to cook in batches) and fry for 3-4 minutes, until golden on one side.

Flip the aubergine over and cook until browned evenly on all sides. Remove from the pan and set aside.

Add 1 tablespoon oil, spring onions and chili into the pan. Cook for 2 minutes, until soft then add the garlic and ginger.

Once fragrant, push aromatics aside and add the sauce mixture followed by the cornflour mix. Stir well, incorporating the aromatics until the sauce has thickened and sticky.

Once the sauce has thickened, re-add the aubergine and coat with the sauce. When warmed through, take off heat. Mix through sesame seeds and then dig in.