METRIC-IMPERIAL:

1 lg. aubergine
2 tbsp. vegetable oil
1 med. onion, peeled and sliced
1 garlic clove, peeled and crushed
1 cm - 1/2 inch piece of fresh root ginger, peeled and pounded
1/2 tsp. salt
2 spring onions, including green tops, finely chopped, to garnish

AMERICAN:

1 lg. eggplant
2 tbsp. vegetable oil
1 med. onion, peeled and sliced
1 garlic clove, peeled and crushed
1/2 inch piece of fresh ginger root, peeled and pounded
1/2 tsp. salt
2 scallions, including green tops, finely chopped, to garnish

Put the aubergine (eggplant) on a lightly oiled baking (cookie) sheet and bake in a preheated hot oven (220 degrees C - 425 degrees F Gas mark 7) for about 1 hour or until soft to the touch, turning occasionally. Remove from the oven and leave to cool.

Heat the oil in a frying pan (skillet), add the onion and garlic and fry gently until beginning to brown.

Meanwhile, peel off the aubergine (eggplant) skin, scoop out the flesh and mash with a fork. Add to the pan with the ginger and salt, then stir-fry for 5 to 10 minutes.

Transfer to a warmed serving dish and garnish with the spring onions (scallions). Serve hot or cold. Serves 4.