It's the sign of a good dish when it evolves in your kitchen over the years. I first started making a version of this as 'yu hung aubergine' about 15 years ago but since then I have simplified it and also pushed it in a spicy sour direction.
Ingredients
1 aubergine
2 tbsps vegetable oil
1 tbsp minced ginger
1 tsp chilli sauce
1 tbsp balsamic vinegar
2 tbsps light soy sauce
4 spring onions
Method
- Cut the aubergine crosswise into 3 pieces, then cut each piece lengthwise into 6 or 8 wedges. Steam the aubergine for 8 minutes, until cooked but still firm.
- Combine the oil, ginger and chilli sauce in a frying pan and cook gently for a couple of minutes. (I avoid adding minced ginger to hot oil as it will spit.)
- Add the aubergine, mix well to coat in the sauce, and fry for another minute or so.
- Add the vinegar and soy sauce, stir well and simmer for another couple of minutes.
- Finely chop the spring onions, add to the aubergine mixture and cook for another 30 seconds or so.
I've probably eaten some version of this about once a week for the last five years, usually served with noodles for a quick lunch or supper, but sometimes as a side dish or pimped up with the addition of some firm tofu. The simplest way to vary this dish is by using a different chilli sauce. The aubergines above were made with a tablespoon of Laoganma's Crispy Chilli in Oil. It's not too hot, and includes crunchy soy beans and is flavoured with Szechuan pepper.
