For a more authentic Hakka aubergine, sauté with Thai basil before serving
| Created by | Spinneys |
| Prep time | 15 minutes |
| Cook time | 40 minutes |
| Serves | 4 |
| Cuisine | Chinese |
| Diet | Vegetarian |
| Preparation | Easy |
| Calories | 535 |
| Fat | 30.1g |
| Saturates | 4.2g |
| Protein | 5.1g |
| Carbs | 58.7g |
| Sugars | 9.2g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFTo make the Hakka sauce, place a medium-sized saucepan over a medium-high heat. Whisk in the hoisin sauce, soya sauce, 3 tablespoons (45ml) of water, rice vinegar, black vinegar and sugar. Bring to a boil over a medium-high heat.
In a small bowl, whisk together the corn flour and 2 (30ml) tablespoons of water until the mixture forms a smooth paste. Whisk the paste into the saucepan. Simmer, while whisking, until it is shiny and coats the back of a spoon, approx. 1-2 minutes.
Preheat the oven to 180°C, gas mark 4. Place a rack in the centre of the oven.
Cube the aubergines into 2cm chunks and place in a large bowl.
In a separate bowl, whisk together the olive oil, salt, black pepper and 125ml of water. Pour the mixture over the aubergine cubes and toss to coat.
Transfer the aubergine to a large baking dish or a rimmed baking tray and roast for approx. 15-20 minutes. When ready the aubergine should be very soft. Remove from the oven and set aside.
Heat a large wok or cast-iron pan over a high heat.
Add the aubergine and fry for 1 minute before adding in the sauce. Finely chop the chilli and add to the pan. Toss until the aubergine is well coated, approx. 5 minutes.
Serve with the rice and roughly torn coriander.
