• 1 large aubergine
• 1 medium onion
• rapeseed oil spray
• 1 spring onion sliced for garnish (optional)

For the sauce:

• 2 tbsp soy sauce
• 2 tsp brown sugar
• 1 clove of garlic, peeled and finely diced
• 1 inch piece of ginger, finely grated
• ½  teaspoon sesame oil
• 1 teaspoon cornflour
• 1 small red chilli, de-seeded and diced

‍

• In a small bowl, mix together all the sauce ingredients with 1 tablespoon of water.
• Peel and slice your onion and cut the aubergine into thick strips about 1 to 2 cm wide and 4-5 cm long.
• Heat a few sprays of the rapeseed oil in a frying pan a over medium heat, then add the onion and gently fry for a fewminutes until the onion softens and begins to brown. Now add the aubergine and then the sauce and stir to combine.
• Cover and reduce the heat to a simmer and cook until the aubergine is tender and most of the liquid has been absorbed,stirring occasionally for about 10 minutes. If the aubergine starts to become a little dry whilst cooking, just add in a little more water.
• Once cooked, serve straight away garnished with the chopped spring onion if using.
• Great served with cooked rice

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