Chinese-Style Aubergine

• 1 aubergine large
• 2 tablespoons salt
• 1 teaspoon ginger root freshly-grated
• 1 tablespoon chile paste with garlic
• 1 tablespoon chinese rice wine
• 1 tablespoon soy sauce light
• 1 tablespoon sweet bean sauce
• 1 tablespoon bean sauce
• 3 tablespoons peanut oil
• 3 garlic cloves minced
• 4 green onions chopped
• 1 tablespoon toasted sesame oil
• 3 green onions chopped for garnish

1. Cut off the stem of the aubergine and cut into 3/4-inch slices. Cut the slices again so that you have 3/4-inch-square cubes. Place in a bowl and mix with the salt. Place in a colander and let drain for 45 minutes. Rinse off the cubes and drain for another 45 minutes. Or rinse and pat dry with paper towels.
2. Meanwhile, mix the sauce: In a small bowl mix the ginger, red chile paste with garlic, wine, soy sauce, hot bean sauce, and the sweet bean sauce. Stir and set aside.
3. Heat a wok or very large frying pan. Add the peanut oil and the garlic. Saute for a moment and then add the aubergine and green onion. Stir-fry over high heat until the aubergine is tender, 7 to 10 minutes. Add the mixed sauce. Continue cooking for another 3 minutes.
4. Place on the serving platter and drizzle the sesame oil over the top. Add green onion tops for garnish.

aubergine, salt, ginger root, chile paste, chinese rice, soy sauce light, sweet bean sauce, bean sauce, peanut oil, garlic, green onions, sesame oil, green onions

Taken from www.yummly.com/recipe/Chinese-Style-Aubergine-1650144 (may not work)