Restaurant-Style Aubergine with Garlic Sauce

2 Chinese aubergines (or 1 large globe aubergine), cut into wedges

20g ginger, finely chopped

4 garlic cloves, finely chopped

1 tablespoon cornflour

Pinch of salt

3 tablespoons vegetable oil

The Sauce

2 tablespoons vegetarian stir-fry sauce (or vegetarian oyster sauce)

1 tablespoon light soy sauce

1 teaspoon dark soy sauce

1 teaspoon sugar

150ml vegetable stock

PREPARATION

1. Cut the aubergine into wedges, then toss with the salt and cornflour until lightly coated.

COOKING

2. Heat a frying pan with 2 tablespoons of the vegetable oil over a medium heat.

3. Cook the aubergine in batches for 3–5 minutes on each side until browned and beginning to soften, then set aside.

4. Mix together the vegetarian stir-fry sauce, light soy sauce, dark soy sauce, sugar and vegetable stock.

5. Heat a wok over a medium-high heat and add the remaining vegetable oil.

6. Stir-fry the ginger and garlic for a few seconds until fragrant, taking care not to burn the garlic.

7. Pour in the sauce and stir briefly to allow it to caramelise slightly.

8. Add the vegetable stock mixture and bring the sauce to a vigorous boil.

9. Return the browned aubergine to the wok.

10. Toss gently to coat the aubergine in the sauce.

11. Cook for 3–4 minutes, allowing the aubergine to braise until tender and the sauce thickens.

12. Serve immediately while the aubergine is soft and coated in the glossy garlic sauce.

School of Wok Tips

 Chinese aubergines cook more quickly and have a naturally creamier texture than globe aubergines.

 Coating the aubergine lightly with cornflour helps the sauce cling and thicken naturally.

 Brown the aubergine in batches to prevent it from absorbing too much oil.

 Avoid over-stirring during the final braise to keep the aubergine pieces intact.

FAQs

Can I use regular aubergines?

Yes, standard globe aubergines work well if Chinese aubergines aren't available.

Why coat the aubergine with cornflour?

It helps create a silky texture and naturally thickens the sauce as the aubergine cooks.

Can I make this vegan?

Yes, simply use a vegan stir-fry or oyster-style sauce and vegetable stock, as in this recipe.