Szechuan style aubergine.

Szechuan style aubergine.
© Stine Christiansen

Szechuan Style Aubergine

Chilli is the best remedy for the winter chill. Here is the perfect recipe for those who like their food with a little spice.

Severin Corti

Ingredients (2 servings)
700 g aubergine
2 tablespoon(s) chilli bean paste
2 tablespoon(s) soy sauce
2 tablespoon(s) black rice vinegar/balsamic vinegar
2 tablespoon(s) rice wine or sherry
2 tablespoon(s) sugar
2 tablespoon(s) vegetable oil
3 garlic cloves, finely chopped
1 tablespoon(s) chopped ginger
1 tablespoon(s) cornflour
1/2 tablespoon(s) Szechuan pepper, ground
1 spring onion, finely sliced
1 teaspoon(s) sesame seeds, roasted

Preparation

  • Cut the aubergine into 5cm long and 1cm wide pieces.
  • Prepare the sauce: in a small bowl, mix water with the chilli bean paste, soy sauce, vinegar, rice wine or sherry, sugar and cornflour.
  • Heat the oil in a wok or large skillet, add the aubergine and sauté over high heat until evenly browned for at least 3 minutes. Stir frequently. Add the garlic and ginger as well as the ground Szechuan peppercorns (alternatively use red, seeded and chopped chillies) and fry for just under a minute.
  • Add the prepared sauce and stir well. Continue to simmer for about 4 minutes, until the aubergine is silky soft and the sauce has thickened enough to stick to the back of a spoon.
  • Garnish the finished dish with the spring onion and sesame seeds.
Severin Corti