Spicy Braised Graffiti Aubergine With Prawns & Rice

Boil a kettle

Trim the green stalk off the graffiti aubergine[s] and cut into bite-sized pieces

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

Once hot, add the chopped graffiti aubergine to the pan with a pinch of salt and 1 tsp [2 tsp] sugar and cook for 5-6 min or until slightly softened and charred

Rinse the white long grain rice until the water runs clear, then add it to a pot with a lid with 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 cooked, remove from the heat and keep covered until serving

Once the aubergine has slightly softened, add the ginger & garlic paste to the pan with 2 tsp [4 tsp] flour and half the chilli flakes (can't handle the heat? Go easy!) and mix everything together

Add 250ml [400ml] boiled water to the pan with the vegetable stock mix, tamari soy sauce and a pinch of sugar and cook for 5-6 min or until the aubergine is tender and the sauce has thickened

Once the aubergine is tender, drain the king prawns, then add them to the pan and cook for 3-4 min or until almost cooked through

Wash the spinach, then pat it dry with kitchen paper

Add the spinach to the pan with the rice vinegar and cook, covered, for a final 1-2 min or until the spinach has wilted and the prawns are cooked through – this is your spicy braised aubergine with prawns