Instructions: Rollcut the Chinese aubergines or if you are using the regular large variety trim and cut them into 2.5cm cubes.

Sprinkle the cubes with salt and leave them in a sieve to drain for 20 minutes.

Then rinse them under cold running water and pat them dry with kitchen paper.

Heat a wok or large frying pan to a moderate heat.

Add the oil and let it heat up for a few seconds.

Then add the aubergines garlic ginger and spring onions and stir fry them for 1 minute until they are thoroughly mixed together.

Then add the rest of the ingredients.

Turn the heat down and cook uncovered for 10 15 minutes until the aubergine is tender stirring occasionally.

Return the heat to high and continue to stir until the liquid has been reduced and has thickened slightly.

Turn the mixture onto a serving dish and garnish with the chopped spring onion tops.

Aubergines are one of my favourite vegetables.

I like their colour taste and texture. Their subtle flavour is receptive to a good zesty sauce such as this one from western China. Its worth trying to get the small long thin Chinese aubergines for their sweet taste. However this recipe also works perfectly well with the large European variety. The Chinese prefer to leave the skin on because it holds the aubergine together throughout the cooking and because the skins are tender tasty and nutritious.

Serves 4

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