| 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!
Serves 2
Eggplant
in Garlic Sauce
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 ChineseFoodDIY's Chinese
cookbook
"Real
& Healthy Chinese Cooking".
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