Spicy Aubergine Slices
Wash the eggplants, cut off the prickly stalks and cut each lengthwise into 6 wedges.
Heat the oil in a wok or skillet. Add the eggplant wedges in batches and deep-fry for about 3 minutes, until golden brown.
Drain on paper towels and keep warm on a plate.
Mix the sugar with the vinegar, soy sauce, rice wine and corn starch paste to make a sauce.
Pour the oil out of the wok, leaving behind a thin film. Add the bean paste, ginger and garlic and stir-fry for 30 seconds.
Stir in the sauce and 1 tbsp water. Bring up to a boil and mix in the leeks.
Pour the hot sauce over the eggplants and serve.