for 4 people

To soak the aubergines

1 litre	water
3 tbsp	white wine vinegar
300 g	snake aubergines, halved lengthwise, cut into pieces approx. 4 cm long

To fry the aubergines

	oil for frying
¼ tsp	salt

Meat sauce

1 tbsp	oil
400 g	minced meat (pork)
3	garlic cloves, finely chopped
20 g	ginger, finely grated
1	red chilli, deseeded, finely chopped
1 tbsp	Maizena cornflour
3 dl	water
4 tbsp	oyster sauce
½ tsp	5-spice mix
1	spring onion incl. green part, cut into rings
1 tbsp	preserved ginger

How it's done

To soak the aubergines

Pour water and vinegar into a bowl, add the aubergines, leave to soak for approx. 10 mins. Remove the aubergines from the vinegar water, spread them out on a kitchen towel, pat dry.

To fry the aubergines

Heat a dash of oil in a non-stick frying pan. Fry the aubergine in batches for approx. 4 mins. each, remove, season with salt.

Meat sauce

Add a dash of oil to the same pan. Add the meat in batches, fry for approx. 3 mins. each, remove from the pan. Add the garlic, ginger and chilli, sauté for approx. 2 mins. Return the meat to the pan, mix the cornflour with the water and oyster sauce, pour over the meat, bring to the boil. Return the aubergines to the pan, cook for approx. 2 mins., season to taste. Top with the spring onion and ginger.

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