In a wok or large pan heat ½ to 1 tablespoon of vegetable oil and add the aubergine bites forming only one layer and stir fry on high heat stirring continuously. Once the aubergine bites are nice and soft, set aside and proceed with 1 or 2 more batches until you finish all the aubergines.

In the same wok heat another touch of vegetable oil and add the garlic, chillies and ginger. Stir on medium-high heat for around 30 seconds.

Add the cooked aubergines back in, as well as the rest of the seasonings (minus the water). Cook for 3-4 minutes on medium heat, then add 2-3 tablespoon of water if needed and allow the aubergines to cook until soft. Please note: The vegetable texture must be melt-in-the-mouth like; if your aubergines are still firm and they have absorbed all the liquid, add more water and salt (if needed) and keep cooking for a bunch of extra minutes until they reach the desired texture.

Once the aubergines are cooked you can serve it immediately with freshly chopped spring onions.