This comes in at the approachable end of Szechuan cooking - it has a bit of fire from chilli bean paste but it's pretty easy-going. We roast diced eggplant will soft and sweet then stir-fry chilli, garlic and ginger with pork mince which we flavour up with chilli bean and oyster sauces, kecap manis, for sweetness and depth and rice vinegar for tang. We then fold through the eggplant and finish with chopped spring onions and coriander.

Eggplant, rice bran oil, salt, chilli, garlic, ginger, coriander, spring onion, chilli bean paste, pork mince, oyster sauce, kecap manis, rice vinegar and chicken stock (chicken bones, onion, carrot, celery, garlic, bay, pepper, parsley).

Serve tossed through noodles, with rice or on a bed of some steamed Asian greens. You could also serve as a sort of sang choi bao in lettuce cups -  scatter over some pickled vegetables like carrot or daikon with freshly chopped chilli.