SPICY AUBERGINES (EGGPLANTS)

Preparation Method :

• Cut the aubergines (eggplants) into cubes if you are using the larger variety, or cut the smaller type in half.
• Place in a colander and sprinkle with the salt. Let stand for 30 minutes.
• Rinse under cold running water and pat dry with kitchen paper (paper towels).
• Heat the oil in a preheated wok and add the garlic, ginger, onion and fresh chili.
• Stir-fry for 30 seconds and add the aubergines (eggplants). Continue to cook for 1 - 2 minutes.
• Add the soy sauce, hoisin sauce, chili sauce, sugar, wine vinegar, Szechuan pepper and vegetable stock to the wok, reduce the heat.
• Leave to simmer, uncovered, for 10 minutes, or until the aubergines (eggplants) are cooked.
• Increase the heat and boil to reduce the sauce until thickened enough to coat the aubergines (eggplants).
• Serve immediately.