Noya's Kitchen's Chilli & Ginger Aubergine Stir-Fry

Preheat the oven to 200°C/ 180°C (fan)/ Gas 6

Bash the lemongrass with a rolling pin, then add it to a pot with the white long grain rice and 225ml [450ml] cold water and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 12-15 min or until all the water has absorbed and the rice is cooked

Once done, remove from the heat and set aside (lid on) to steam until serving

Meanwhile, slice the aubergines in half and then into strips

Peel and slice the red onion[s] into wedges

Peel (scrape the skin off with a teaspoon) and finely chop (or grate) the ginger

Peel and finely chop (or grate) the garlic

Add the sliced aubergine strips to a baking tray with a generous drizzle of vegetable oil and a pinch of salt and give everything a good mix up

Tip: Make sure the aubergine strips have some space so they don't steam!

Put the tray in the oven for 20 min or until the aubergine is golden and soft

Whilst the aubergine is cooking, combine the soy sauce, cornflour, chilli flakes (can't handle the heat? Go easy!), rice vinegar, 4 tbsp [8 tbsp] cold water and 1 tbsp [2 tbsp] brown sugar – this is your chilli sauce

Chop the coriander leaves finely, discarding the stalks

Trim, then slice the spring onion[s]

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat

Once hot, add the onion wedges and cook for 3-4 min or until slightly softened

When the onion has softened, add the chopped ginger and garlic and cook for 2-3 min or until fragrant

Once fragrant, add the roasted aubergine and give everything a good stir

Give the chilli sauce another good mix up and add it to the pan and cook for 1 min or until thick and sticky – this is your chilli & ginger aubergine stir-fry