Heat oil in a large frying pan or wok over medium-high heat. While the eggplants are roasting mix all of the ingredients for the sauce together in a jug.

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Add half of the eggplant and cook stirring.

Stir fry aubergine. Add the aubergine and stir-fry for 5-6 minutes until browned and softened. Add the prepared aubergines and coat well in oil then pour in the sauce and stir-fry until all of the aubergine slices are evenly covered in sauce. Place 2 to 3 tablespoons oil to a wok or large frying pan over medium-high heat.

Heat 2 tbsp oil in a large wok or frying pan over a medium-high heat. Add the roasted chilli paste stir well then mix in the aubergine chunks or meatseafood. Add a few splashes of water to create some steam to help the aubergine.

Saute until the skins are crispy and the flesh is soft about 10 minutes. Meanwhile finely slice the salad onions separating the whites and greens crush. Heat the oil in a wok set over a high heat then stir-fry the garlic and chilli mixture until golden brown.

Spread eggplant across the bottom of the skillet without overlapping. Shallow-fry the aubergine slices for 3-4 minutes until golden brown. Gently fry 1 Tbsp cooking oil with 2 chopped spring onions until fragrant.

Add the aubergines and fry for 20-25 minutes stirring occasionally until softened and golden all over. Add the onion half of the garlic chili and eggplant. Stir-fry the aubergine for 1 minute.

Add the salt and continue to cook until the aubergine becomes wilted. Add the sugar oyster sauce soy. Heat a large skillet or wok on a high heat on the stove top and pour over the stir fry sauce.

Heat 2 tablespoons oil in a large cast-iron skillet over high heat. Transfer 1 tablespoon of the frying oil to a clean wok set over a. Stir-fry for 5 minutes.

Combine miso mirin soy sauce and sake with a tablespoon of water in a small bowl. Cut eggplants into quarters lengthwise then into 2-inch pieces. Add red pepper flakes ginger garlic and eggplant.

Remove from the pan drain on kitchen paper and set aside. Remove and set aside. Add 2 tablespoons oil to a big nonstick skillet and heat over medium high heat until hot.

Method Heat a wok over a high heat and add half the oil. Be gentle so they dont break into pieces. Reserve the rest of the garlic for later.

Heat 4 tablespoons oil in a wok over high heat. Add the minced garlic and fry further until fragrant.

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