1. lay the aubergines in a steamer basket or colander and sprinkle with the salt. Place a weight on top such as a plate with a can on and leave for 15 minutes. 2. Remove from colander and rinse salt off, pat dry well. 3. heat oil until very hot and stir fry aubergines for 4 - 5 minutes. 4. Drain oil and wrap in kitchen towel to mop up excess. 5. Heat 2 tbsp of the drained oil in a saucepan and add the garlic, ginger and vinegar, stir and add the chilli sauce, soy and coconut milk. 6. Bring to boil and add aubergines, simmer for 10 minutes Stir in lime juice, sugar and more salt if desired. 7. Serve with rice and topped with spring onions. ---------------------------------------------------------------------------
Nutrition
Ingredients
