Got two eggplants? Here's an easy and delicious weekend meal

Masterchef winner Sam Low applies a classic Chinese flavour blend to this ubiquitous vegetable – the result makes a delicious light meal (with rice) or a hearty side.

Eggplant is a great carrier of flavour and, when cooked until tender, it’s unctuous and creamy. This dish is inspired by the classic Chinese flavour combination known as ‘fish fragrant’ – although there’s no fish in the dish, it is said that the combination of soy sauce, sugar and black vinegar brings out a flavour that’s reminiscent of seafood. I personally don’t agree with this, I just think this flavour blend is pure pleasure on the palate. A simple yet flavourful dish that is surely a crowd-pleaser.

Serves 2–4 as a vege side with rice

2 large eggplant (approximately 600 g/1 lb 5 oz)

1 tablespoon salt

oil for deep-frying (approximately 400 ml/14 fl oz) + 3 tablespoons oil

1 tablespoon finely chopped ginger

3 cloves garlic, finely chopped

1⁄4 brown onion, diced

100 ml (31⁄2 fl oz) water

2 teaspoons cornflour mixed with 1 tablespoon water to make a thickening slurry

2 spring onions, sliced diagonally

coriander to garnish (optional)

2 teaspoons salt

1 tablespoon sugar

1⁄4 teaspoon white pepper

1 tablespoon light soy sauce

1 teaspoon dark soy sauce

3 tablespoons black vinegar

Remove the stems and cut the eggplant into batons (or large chunks) approximately 6 cm x 3 cm (21⁄2 in x 11⁄4 in). Toss them with the salt in a large colander and leave for at least 30 minutes to drain.

In a wok or medium-sized pot, heat the oil for deep-frying to 180°C (350°F) and fry the eggplant in batches. The pieces should be soft yet holding their structure (approx. 3 minutes).

Set aside. Pour the oil into a container to save for future cooks.

In a clean wok or pan, heat the 3 tablespoons oil over a high heat and fry the ginger, garlic and brown onion until aromatic (approx. 30 seconds). Add the seasoning and water. Once everything comes up to a simmer, add the eggplant and cook through for 5 minutes.

Slowly stir in as much of the slurry as needed to reach your desired consistency – it should resemble a thick pouring gravy.

Turn off the heat and stir in the spring onion. Taste and adjust seasoning if required.

Arrange the eggplant on a serving plate and garnish with coriander, if using.