Chinese Aubergine with Pork Mince

• 2 Chinese aubergines (eggplants)
• 1 clove of garlic
• 1 large fresh red chilli, deseeded
• (optional, depending on preferred
• spice level)
• ½ a thumb-size piece of ginger
• a small handful of fresh coriander
• 100g (3 ½ oz) minced pork (swapsies: 4 finely diced soaked shiitake mushrooms for vegetarians)
• 400ml (14f oz/1¾ cups) vegetable oil (or less if pan-frying the aubergines)

THE MARINADE

• ½ tablespoon oyster sauce
• ½ tablespoon soy sauce
• ¼ teaspoon sugar
• 1 teaspoon pure sesame oil

THE SAUCE

• 1 tablespoon chilli bean paste
• ½ tablespoon oyster sauce
• 200ml (7f oz/about ¾ cup) chicken stock
• 1 teaspoon sugar
• 1 teaspoon Chinkiang black rice vinegar
• ½ tablespoon Shaoxing rice wine

PREPARATION

Prep the aubergine (eggplant):

• Leave the skin on.

• Cut in half lengthways, then into 3–4 cm (1¼–1½ inch) chunks.

• Aim for approx. 12–16 pieces, depending on the size.

Chop the aromatics:

• Finely chop garlic, chilli, ginger, and coriander (cilantro).

• Keep the chilli and coriander separate from the rest.

Mix sauces and marinades:

• Combine all sauce ingredients in a bowl.

• In a separate bowl, add minced pork and mix with the marinade ingredients.

Set up your wok clock:

• Place aubergine pieces at 12 o’clock on a plate.

• Arrange ingredients clockwise: garlic, ginger, marinated pork, chilli, sauce bowl, coriander.

COOKING

• Cook the aubergine (choose one method):

  Deep-frying method:

  • Heat vegetable oil in a wok to 180°C (350°F).

  • Test with a wooden skewer: if it fizzes, the oil is ready.

  • Carefully add aubergine and deep-fry for 3 minutes.

  • Drain in a sieve over a bowl and set aubergine aside.

  Pan-frying method (alternative):

  • Massage aubergine pieces with 1½ tbsp of oil.

  • Heat a frying pan on medium heat.

  • Cook aubergine flesh-side down for 3–4 minutes per side until browned.

  • Transfer to a bowl and set aside.

• Stir-fry and assemble the dish:

  • Return wok to medium-high heat.

  • Add ginger and garlic, then immediately add the marinated minced pork.

  • Stir-fry, breaking up the meat and browning it well.

  • Increase heat to high; once smoking, add the sauce and bring to a vigorous boil.

  • Add aubergine back to the wok.

  • Reduce heat to medium-low and simmer until the sauce caramelizes around the aubergine (8–10 minutes), stirring occasionally.

• Finish and serve:

  • Scatter chopped coriander on top.

  • Serve hot.