The most common variety of Chinese aubergines are long and snake-like, and come in startling shades of bright purple to delicate violet. A favourite way to prepare them is this: steamed, torn and dressed with a simple, more-ish dressing. 2 long Chinese aubergines** A fat clove of garlic 1 tbsp light soy sauce, diluted with the same volume water A few drops (scant 1/4 tsp) roasted sesame oil 2 tsp vegetable oil 1/2 tsp Chinkiang vinegar Wash the aubergines thoroughly and slice