Fragrant Aubergine (Eggplant) with Minced Pork

• 2 Chinese aubergines (eggplants)
• 1 clove of garlic
• 1 large fresh red ch

Leaving the skin on, cut the aubergines (eggplants) in half lengthways. Then cut them into 3–4 cm (1¼–1½ inch) chunks, to end up with approx. 12–16 pieces (depending on the size of your aubergines).

Finely chop the garlic, chilli, ginger and coriander (cilantro), taking care to keep the chilli and coriander separate. Mix all the sauce ingredients together in a bowl. Tip the minced pork