Braised Aubergine with Sticky Soy and Garlic Paste

1. Cut the aubergines into bite-sized pieces. Place in a colander over a bowl, mix with the salt and set aside for 10 minutes (up to 30 if you have time). Rinse with cold water, squeeze out any moisture, and pat dry.

2. Heat the vegetable oil in a large frying pan over medium-high heat. Add the aubergine and stir-fry for 5 until they start to soften and turn golden.

3. Add the stock and Sticky Soy and Garlic Paste to the pan. Stir well to coat the aubergine pieces evenly in the paste.

4. Reduce heat to medium-low, cover the pan, and let the aubergines cook gently for 3 minutes. Remove the lid and simmer until the sauce has thickened and the aubergines are starting to caramelise, stirring often – around 2-3 minutes.

5. Serve hot with steamed jasmine rice, your choice of greens, and a drizzle of chilli oil.