1
Cut the aubergines into half length ways and then place a chop stick on either side. Then, carefully cut diagonal lines around 1cm apart into the aubergine using the chopsticks as a guide and to prevent from cutting the whole way down. Repeat this in the opposite direction to create crosshatching that looks a little like fish scales!
Cut the crosshatched aubergine into 10cm long chunks and steam for 10 minutes until soft.
2
While the aubergine is steaming, mix together the sauce ingredients in a bowl. Then add 100ml of cold water to thin it out.
3
To a hot wok/pan add the oil. Once this has heated add the fresh ginger and garlic, fry for 30 seconds and the add the pickled ingredients and fry for a further 30 seconds. Add the doubanjiang and continue to fry.
4
After a minute, add the sauce cook it down until the starch causes it to thicken up. Finally add the green onion and take off the heat.
5
Pour the sauce over the steamed aubergine in a serving dish and enjoy!
