veg
serves 4
60ml / 4 tbsp vegetable oil
450g / 1lb aubergines ( eggplant ), cut into 2.5cm / 1 inch cubes
60ml / 4 tbsp balsamic vinegar
30ml / 2 tbsp dark soy sauce
30ml / spring onions ( scallions ), chopped finely
15ml / 1 tbsp fresh root ginger, grated
5ml / 1tsp dried chilli flakes
salt and freshley ground pepper
sprigs of fresh coriander ( cilantro )
Heat the oil in a large ( and prefferably non-stick ) frying pan
( skillet ) until the oil is smoking. Put in the aubergine and fry
briskly until well coloured on all sides. Tip them onto a double thickness
of kitchen paper to drain.
Pour the vinegar and soy sauce into the pan and heat until bubbling,
return the aubergine to the pan and cook gently for 5 minutes, stirring
occasionally.
Stir in the spring onions, ginger and chilli flakes. Cook for a further
couple of minutes then season with salt and pepper.
Turn into a serving dish, garnish and allow to cool a little before
serving.
Also good as a cold dish.