Ingredients:
  • 500 gm (~1 lb) Thai aubergines
Sauce
  • 1-1/2 Tbsp sesame oil
  • 1-2 tsp chillie oil
  • 2 Tbsp finely chopped garlic
  • 1-1/2 Tbsp finely chopped fresh ginger
  • 3 Tbsp finely chopped spring onions (scallions)
  • 2 Tbsp light soy sauce
  • 1 Tbsp sugar
  • 1 Tbsp Chinese black vinegar
Garnish
  • Handful of fresh coriander sprigs (optional)
Method:
  1. Cut the aubergines in half longways. Do not peel them.
  2. Next, set up a steamer or put a rack into a wok and fill it with 5 cm (2 in) of water. Bring the water to the boil over a high heat. Put the aubergines onto a heatproof plate and carefully lower it into the steamer or onto the rack. Turn the heat to low and cover the wok tightly. Steam gently for 30-40 minutes or until the aubergines are very soft to the touch. When they are cooked, remove from the wok, transfer to a platter and allow to cool thoroughly. (Can be prepared ahead and stored refrigerated.)
  3. Wipe the wok clean and reheat it. When it is hot, add the sesame and chillie oils. When they are very hot and slightly smoking, add the garlic and stir-fry for 40 seconds.
  4. Add the rest of the ingredients, mix thoroughly, and stir-fry for 1 minute. Allow the sauce to cool.
  5. gently toss the aubergine in the sauce just before serving. You can garnish with cilantro (coriander).

If you are using home-made chillie oil please be aware of the risk of botulism. The risk may be neutralised completely by bringing the chillie oil to 85oC and holding it there for 10 minutes. You need a thermometer to immerse in the oil to be able to know when the oil reaches 85oC.This destroys the deadly toxin produced by the organism.