About the Recipe
This is a deep frying version of Aubergine / Eggplant with a spicy soy sauce marinade. It's a good company for meat for fish basin dish and is suitable for vegans.
Ingredients
1 aubergine (300g)
1 spring onion
1.5 tbsp soy sauce
1/2 tbsp rice vinegar
1/2 tsp toban djan (chilli bean sauce)*
1/2 tsp ginger paste or chopped ginger
1 tsp sesame oil
1 tsp mirin
2 tsp sugar
veg oil for deep frying
some kitchen paper
*toban djan is a chinese chilli bean sauce. if you can’t get hold of it, you can use chilli powder (1/4 tsp) as a substitute.
Preparation
cut the aubergine into 4 pieces lengthways, then diagonally slice each 1/4 into pieces
soak in water for 10 mins then drain well.
separate the green stems of the spring onion and slice finely into fine matchsticks.
soak them in water in a bowl for 10 mins, so that they curl up.
to make the marinade, add the soy sauce, vinegar, toban djan, ginger, sesame oil, mirin & sugar to a bowl and stir until the sugar is dissolved.
fill a pan with 1.5 cm of veg oil and deep fry the aubergine for about 2 mins
when the aubergine is light gold in colour, remove it and drain on the kitchen paper.
steep the aubergine in the marinade for 10 mins and serve topped with the spring onion matchsticks