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The ginger and garlic must be chopped *very*
finely, and cooked longer than you may expect, since
we are cooking them in water rather than oil!
Services 2
1 medium aubergine (eggplant) - about 300g
(10-11oz)
1 tsp finely-chopped fresh garlic (about 2
cloves)
1 tsp finely-chopped fresh
ginger
1 tbsp
hoisin sauce
2
spring onions (green onions,
scallions,
gibbons), finely chopped
1 tsp dark soy sauce
1. Peel the aubergine if you hate
the skin, or leave it on if you
like
the texture and think it looks
pretty. Cut lengthways into oblong
pieces about the size and length
of 2 fingers side by side.
2. Boil 1 cm (1/2 inch) of water
in a wide frying pan, then add the
aubergine and cook, stirring
occasionally and adding more water
as
needed, until aubergines are
softened to your satisfaction, and
very
little water remains (about 7
minutes for me).
3. Remove the aubergine to a bowl,
then heat another 1cm water in the
pan. Add garlic,
ginger
and hoisin
sauce, then simmer briskly for 10
minutes, stirring and adding more
water as needed.
4. Add the
soy sauce and spring
onions to the pan, then add the
cooked
aubergine, with a little more
water if needed. Cook over a low
heat
for 5 minutes, stirring to coat
the aubergine with the sauce.
5. Serve hot or at room
temperature.
More delicious Chinese recipes can be found in Nicholas Zhou's
Chinese cookbook
"Real & Healthy
Chinese Cooking".
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