2 medium eggplant/aubergines, cut lengthways into 1cm strips
125ml vegetable oil
4 spring onions, green ends thinly sliced diagonally
3 red chillies, deseeded and thinly sliced
3 tbsp black bean sauce
1 tbsp fish sauce
handful coriander leaves
Place the eggplant/aubergine strips in a wok or frying pan and cover with cold water.
Bring to the boil, cook for 2-3 mins, then remove from the heat, drain and allow to cool before patting dry with kitchen paper.
Dry the wok or pan. Heat the vegetable oil until a small piece of bread sizzles when placed in the oil, then add the cooled aubergine strips.
Leave to cook for 5 mins until browned, taking care not to move the eggplant/aubergine around too much or it will turn mushy.
Remove the eggplant/aubergine from the pan and drain on kitchen paper. Pour away all but 1 tbsp of oil.
Return the eggplant/aubergine to the pan along with spring onions and chillies.
Stir through the black bean and fish sauces, then cook for 2 mins. Serve warm or cold with the coriander leaves scattered over.
Recipe from Good Food magazine