Name: Braised Aubergine with Spring Onion
Cook time: 45 min
Yield: 4
Ingredients: FOR THE BRAISED AUBERGINE; 3 aubergines (about 750g), cut into thick batons (about 2 x 6cm); 3tbsp neutral oil (vegetable or sunflower), plus extra if needed; 4 garlic cloves, finely chopped; 1 thumb-sized piece of fresh ginger, finely chopped; 2 spring onions, white and green parts separated and finely sliced; 1 red chilli, finely sliced (optional); ½tsp doubanjiang or fermented black beans (optional, for added depth); FOR THE BRAISING SAUCE; 150ml beef bone broth; 1½tbsp soy sauce; 1tbsp oyster sauce (or hoisin for a vegetarian version); 1tsp Chinese black vinegar (or rice vinegar); ½tsp sugar; 1tsp cornflour mixed with1tbsp cold water; FOR THE CRISPY SPRING ONION TOPPING; 2 spring onions, cut into fine matchsticks; 3tbsp neutral oil (vegetable or sunflower); Pinch of salt; TO SERVE (OPTIONAL); Drizzle of sesame oil or crispy chilli oil

VMG Recipes