Serves 2, prep time 10 minutes, cooking time 15 minutes
INGREDIENTS
1 Chinese aubergine, peeled and cut into three pieces
1 tbsp oyster sauce
1 tbsp of mushroom soy sauce
1 tbsp of light soy sauce
1 tbsp of seasoning sauce
1 tbsp of runny honey
2 tbsp of vegetable oil
TO SERVE
Eggs noodles or steamed basmati rice, cooked as per pack instructions
1 spring onion, chopped
Sesame seeds
METHOD
Steam the aubergine for 6 minutes. (If you don’t have a steamer pot, place a colander over a pan of water, ensuring the water doesn’t touch the base and cover it with a lid).
Remove from the heat and allow to cool.
Cut in half and score each half vertically.
Next, combine the oyster sauce, mushroom and light soy, seasoning sauce with honey, add 3-4 tablespoons of warm water and mix.
In a shallow pan heat the oil over a medium heat.
Fry the aubergine on each side for 2-3 minutes, add the sauce and cook for 5 minutes.
Remove the aubergine from the pan and set aside.
Reduce the heat and cook down the sauce until it thickens, the texture should become syrupy.
Plate the rice/noodles add the aubergine, pour over the remainder of the sauce, top with onion and sprinkle with sesame seeds.
