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.
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.