Photo: Simon LambertEggplants are still hanging in there, which is fantastic as I love to cook them. Eggplants take on flavour combinations so easily, as they act like a sponge. I also really love the texture you can get from different methods of cooking. This recipe is quick to prepare and cook and the eggplant absorbs the garlic and ginger. Best of all the texture is silky and more-ish. Perfect with steamed rice. Prep time 20min Cooking time 10min Skill easy Serves 4 as a side Ingredients 2-3 eggplant, cut into large dice 1 tsp salt Sauce 2 Tbsp light soy sauce 2 Tbsp ketjap manis 2 Tbsp water 2 tsp cornflour or arrowroot 4-5 Tbsp oil 6 cloves garlic, sliced thinly 50g fresh ginger, peeled, sliced thinly 4 spring onions, sliced thinly 2 tsp sesame seeds, toasted Method Place the diced eggplant into a bowl, add the salt and rub into the eggplant. Cover with cold water, place a plate or something similar to keep the eggplant submerged for 10 minutes. Make the sauce by mixing all the ingredients together and set aside. Prepare the garlic, ginger and spring onions and toast the sesame seeds. Set aside. When the 10 minutes are up, drain the eggplant, rinse with cold water and pat dry. Place a large fry pan over a high heat. Add 4 tablespoons of oil and when hot add the eggplant. Turn often so the eggplant sides turn golden and the flesh starts to soften. This stage is very important as we want the eggplant to have slightly crisp skin and flesh with a silky soft texture. Add the garlic and ginger and saute this with the eggplant until the garlic goes a light golden colour. Add the sauce and gently stir through. Once thickened, remove from the heat. Sprinkle over the spring onions and sesame seeds. Enjoy!
