Prep 5 min·Cook 12 min

1. 1You're here
   Step 1.

   Cut the aubergine into fingers about 8 cm long and 2 cm thick. Lay them skin side down on a heatproof plate.

   400 g Aubergines

   Wok-chan's tip鑊仔貼士

   Cut just before steaming so the flesh does not brown.
2. 2
   Step 2.

   Steam over high heat for 10–12 minutes until a chopstick slides through easily.

   400 g Aubergines

   12 minSteam
3. 3
   Step 3.

   Meanwhile, warm the oil in a small pan over low heat and fry the garlic for about 1 minute until fragrant and pale gold. Add the soy, sugar and water and bubble for 30 seconds.

   2 tbsp Cooking oil6 cloves Garlic, finely chopped1½ tbsp Light soy sauce1 tsp Sugar2 tbsp Water

4. 4
   Step 4.

   Pour off any water on the plate. Spoon the garlic sauce over the aubergine, scatter with spring onion and chilli and finish with the sesame oil.

   400 g Aubergines6 cloves Garlic, finely chopped1 stalk Spring onion, chopped1 Red chilli, chopped½ tsp Sesame oil