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Top and tail the aubergines and quarter them lengthways. Cut each quarter into 1cm-thick slices cover with cold water in a bowl and leave to soak. After 15 minutes, drain and pat dry with kitchen paper
2 medium aubergines
Combine the soy sauce, mirin, rice wine vinegar and sugar then add the garlic and spring onions and set aside
100ml of soy sauce
100ml of mirin
60ml of rice wine vinegar
30g of caster sugar
1 garlic clove, finely chopped
4 spring onions, sliced
In a large pan, warm enough sunflower oil to cover the aubergine. When the oil has reached 170˚C, add the aubergine and cook until soft in the middle
Remove the aubergine from the oil with a slotted spoon and drain off any excess oil. (You might have to cook this in two batches to ensure consistent cooking of the aubergine slices)
While it’s still warm, add the aubergine to the dressing and mix together. Leave to rest for a few minutes before serving
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