Cantonese aubergine recipe | Sainsbury`s Magazine

Name: Cantonese aubergine recipe | Sainsbury`s Magazine
Ingredients: 2 large aubergines; 2 tbsp cornflour; 300ml vegetable oil to deep-fry, plus 1 tsp; 1 thumb-sized piece of root ginger, grated; 5 garlic cloves, crushed; 4 spring onions, green and white separated and diced; 4 anchovies, finely chopped (optional) – omit the anchovies for a vegetarian dish; 1 tsp caster sugar; 1 tsp Shaoxing rice wine or dry sherry; 1 tbsp balsamic vinegar; 1 tbsp dark soy sauce; 5 tsp light soy sauce

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This Cantonese aubergine recipe has a rich umami flavour and goes perfectly with plain white rice. If you don’t want to fry the aubergines, you could toss them in oil and oven roast. The balsamic...

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Ingredients

2 large aubergines
2 tbsp cornflour
300ml vegetable oil to deep-fry, plus 1 tsp
1 thumb-sized piece of root ginger, grated
5 garlic cloves, crushed
4 spring onions, green and white separated and diced
4 anchovies, finely chopped (optional) – omit the anchovies for a vegetarian dish
1 tsp caster sugar
1 tsp Shaoxing rice wine or dry sherry
1 tbsp balsamic vinegar
1 tbsp dark soy sauce
5 tsp light soy sauce