Aubergines with Tomato
A delicious and authentic chicken recipe for Aubergines with Tomato, prepared with traditional seasonings and techniques.
Ingredients
- • 2 (about 1 lb) Chinese aubergines (cut into large bite-size pieces)
- • 1/2 teaspoon salt
- • 1/4 cup chicken broth ((or use vegetable broth for a vegetarian dish))
- • 1 1/2 tablespoons light soy sauce
- • 2 teaspoons Chinkiang vinegar
- • 1/2 teaspoon dark soy sauce
- • 1 tablespoon sugar
- • 1 teaspoon cornflour
- • 3 tablespoons peanut oil ((or vegetable oil))
- • 2 cloves garlic (sliced)
- • 1 spring onions (sliced)
- • 1 large tomato (sliced to large bite-size pieces)
Preparation Steps
Add the sliced aubergines into a big bowl and water to cover. Add the 1/2 teaspoon salt and stir to dissolve completely. Let soak for 15 minutes while preparing the other ingredients. Once done, drain the aubergines, rinse again with cold tap water to remove any salt. Drain again and pat dry with paper towels.
Mix the sauce ingredients together in a small bowl.
Heat 2 tablespoons of oil in a large frying pan over medium-high heat until hot. Add the aubergines. Cook, stirring occasionally, until the aubergines has lightly charred and softened. Transfer the aubergines to a big plate and set aside.
Add the remaining 1 tablespoon oil, garlic and spring onions. Stir a few times to release the fragrance.
Add the tomato. Cook and stir for another 2 minutes, until the tomato starts to break down. Then add back the aubergines.
Stir the sauce again to dissolve the cornflour completely. Pour into the pan. Stir and cook until the sauce thickens. Transfer everything to a plate and serve hot as a main or side dish.