Stir-fried Aubergine with Garlic

Before making the dish: wash the aubergines, cut into short lengths and then into small pieces of whatever size you like. Soak in lightly salted water so they don't discolour, then rinse.

Wash the spring onions and finely chop the white parts. Peel the garlic and chop finely or blitz in a mini chopper. Finely chop the fresh chillies and the green parts of the spring onions.
Tip: If you like your garlic aubergine more pungent, crush several garlic cloves instead of mincing them.

In a small bowl, mix 5 tablespoons water with 2 tablespoons soy sauce, 1 teaspoon salt, 1 teaspoon sugar and 1 teaspoon vinegar. Drain the aubergine, pat dry and toss with a little cornflour.

Heat plenty of oil over medium heat, add the aubergine and fry briefly until the pieces soften slightly, then lift out and drain.
Tip: To keep the aubergine from going mushy and help it absorb the seasoning, fry it lightly first.

Leave 1 tablespoon of oil in the pan and fry the garlic and spring onion whites until fragrant. Add 1 teaspoon of spicy chilli bean sauce, pour in the bowl of sauce and bring to the boil, then add the aubergine and toss gently for 2–3 minutes until the sauce thickens, and turn off the heat. Arrange the garlic aubergine on a plate, sprinkle with fresh chilli and chopped spring onions, and it's ready to eat. This garlic aubergine is a little spicy but very flavourful, and promises the whole family a delicious meal. The warming heat of this dish is especially comforting, making it perfect for a cold-weather menu.