Thai Coconut-scented Aubergines with Nam Pia

• 125 ml (4 fl oz) vegetable oil
• 450 g (1

Heat the oil in a large frying pan or wok until very hot, then add the aubergines and stir-fry until tender – about 5-6 minutes. Drain the oil from the aubergines and place on kitchen paper to mop up any excess.

Heat 2 tablespoons of the drained oil in a saucepan, add the garlic, ginger and