Chinese Aubergine

I was looking for a healthier way to make aubergine, since it soaks up oil when you fry it or stir-fry it, and I came up with this idea. It’s perfect over rice. It tastes like one of my favourite Chinese dishes.

 

Ingredients:

1-2 tsp ginger

4-5 garlic cloves

1 vegetable stock cube

water

2 aubergines

lemon juice

sesame oil

spring onions

 

Instructions:

1. Chop the ginger and peel and chop the garlic. Dry fry them lightly with the vegetable stock cube.

2. Add about 1 cup of water.

3. Wash and slice the aubergines and add them to the pot, along with more water, so they are just covered.

4. Cover the pot and steam the aubergine in the flavourful brother until tender. Remove the lid, increase the heat, and boil away most of the liquid.

5. Season with lemon juice, sesame oil, and sliced spring onions.