Serves 4

450g aubergines, cut into strips
1 onion, finely chopped
3 tbsp vegetable oil
3 garlic cloves, crushed
3cm piece of fresh ginger, grated
1 tbsp sesame seeds
120g tomato purée
2 tbsp ketchup
3 tbsp brown sugar
1 tbsp sriracha
2 tbsp sambal chilli paste
3 tbsp tamari
2 tbsp rice vinegar
120ml water
Salt and black pepper

To serve:
Fresh basil, chopped
Rice

1. Heat one tablespoon of the oil in a wok or large pan over a medium-high heat. Add the aubergines and cook for 6-8 minutes until just tender. Transfer to a bowl and set aside.
2. Return the wok to the heat and add another tablespoon of oil. Add the onion and cook for 5-6 minutes until translucent. Transfer to the bowl with the aubegrines.
3. Return the wok to the heat and add the remaining tablespoon of oil. Add the garlic, ginger and sesame seeds, and cook for one minute until fragrant.
4. Add the tomato sauce, sugar, Sriracha, sambal paste, tamari, rice vinegar and water. Simmer for 10 minutes over a low heat until it starts to thicken.
5. Add the aubergine mixture and stir gently until coated and heated through.
6. Sprinkle with chopped fresh basil and serve with rice.

Per serving: 241kcals, 12.4g fat (2.3g saturated), 30.7g carbs, 18.1g sugars, 5.2g protein, 6.8g fibre, 0.939g sodium

TOP TIP:
You can find sambal paste in any Asian supermarket.