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2 tbsp olive oil or rapeseed oil

2 pieces aubergine cut to small pieces

1 tbsp garlic powder

1 tbsp soy sauce

1 tsp RoniB's Kitchen Black Bean Chilli Oil (add more if desired) 1/4 cup water

2 tbsp oyster sauce (or mushroom sauce)

Optional: sprinkle chopped coriander

Cut the aubergine into small pieces.
Heat olive oil or rapeseed oil in a pan over medium heat
When the oil is hot but not smoking, add the aubergine.
Toss to coat the pieces evenly.
Add the soy sauce and garlic powder. Toss.
Add RoniB's Kitchen Black Bean Chilli Oil or the Extra Hot (depending on your taste). Toss again to coat all the pieces. Lightly fry for about 5 minutes.
Add the water and cover. Cook for about 5 to 7 minutes or until the aubergines become soft.
Add the oyster sauce making sure that all the pieces are coated.

Serve with a sprinkling of chopped coriander.

A great addition to your weekday meal. This is a vegetarian dish that packs a bit of a punch!