Serves 4
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To serve:

  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.

Nutrition Facts

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

You can find sambal paste in any Asian supermarket.