Stir Fried Aubergine with Sesame Seeds

"Toasted sesame seeds always add an extra special something to a dish; not only do they offer little nibbles of crunch, they also pack a punch of distinctly nutty flavour that is totally unique to these tiny morsels. Here we have soft aubergine stir-fried in a rich dark aromatic sauce with a subtle sour note and rich umami taste, amped to the next level by a liberal sprinkling of crispy nutty sesame seeds." – Kwoklyn Wan (TV chef and best-selling author)

Ingredients

• 2 tbsp oil

Serves 2-3

• 2 large aubergines, cut into bite size slices

• 2 garlic cloves, roughly chopped

• 1 tbsp ginger, minced

• 2 spring onions, cut in half and then thinly sliced lengthways

• 1 birds eye chilli, cut into a fine slice

• ¼ cup water

• 1 tbsp light soy sauce

• ½ tbsp dark soy sauce

• 1 tbsp rice vinegar

• 1 tbsp rice wine

• ½ tbsp sugar

• 1 tsp cornflour

• 2 tbsp sesame seeds

• 1 tsp sesame oil

2.8 milesbetter perportion

Method

Heat a dry, non-stick pan over a medium to high heat and toast the sesame seeds until lightly browned and fragrant. Transfer to a bowl and set to one side. In a bowl combine light soy, dark soy, rice vinegar, rice wine, cornflour and sugar and mix well. Set to one side.

Heat a wok over a medium to high heat and add the oil, ginger, garlic and spring onions, frying for 30 seconds until fragrant. Add the chilli and fry for a further 30 seconds, before adding the aubergine and frying for one minute more. Add ¼ cup of water and turn the heat down to simmer for 10 minutes. After 10 minutes simmering time, turn up the heat, add the soy mixture and combine well. Continue cooking on a medium to high heat to reduce the liquid by half. Transfer to your serving plate, drizzle with sesame oil and sprinkle with the toasted sesame seeds.

31.7% less emissions than Stir Fried Chicken with Sesame Seeds.