Spicy Eggplant with Butternut Squash

Ingredients

• Large aubergine 1 x 500g
• Medium butternut squash ½ x 500g
• Vegetable oil 2 tbsp
• Garlic, minced 3 cloves
• Fresh ginger, grated 1 tbsp
• Fresh red chillies, finely sliced 1-2
• Soy sauce 3 tbsp
• Rice vinegar 1 tbsp
• Toasted sesame oil 1 tsp
• Sugar 1 tsp
• Cornflour 1 tbsp
• Water 100 ml
• Spring onions, sliced (for garnish) 2
• Toasted sesame seeds (for garnish) 1 tsp

Method

1. Preheat your oven to 200°C (180°C fan/Gas Mark 6). Peel the butternut squash, deseed it, and cut into 2cm cubes. Cut the aubergine into similar-sized cubes.
2. Toss the squash cubes with 1 tbsp of vegetable oil, salt, and pepper on a baking tray. Roast for 20-25 minutes until tender and slightly caramelised.
3. While the squash roasts, heat the remaining 1 tbsp vegetable oil in a large wok or frying pan over a medium-high heat. Add the aubergine cubes and stir-fry for 5-7 minutes until softened and lightly browned.
4. Add the minced garlic, grated ginger, and sliced chillies to the wok with the aubergine. Stir-fry for 1 minute until fragrant.
5. In a small bowl, whisk together the soy sauce, rice vinegar, toasted sesame oil, sugar, cornflour, and water to make the sauce.
6. Add the roasted butternut squash to the wok with the aubergine. Pour the sauce over the vegetables. Stir well and cook for 2-3 minutes, stirring constantly, until the sauce has thickened and coats the vegetables.
7. Serve immediately, garnished with sliced spring onions and toasted sesame seeds.