Szechuan Style Aubergine

Szechuan style aubergine.

© Stine Christiansen

Szechuan Style Aubergine

Szechuan style aubergine.

© Stine Christiansen

Ingredients (Serves 2)

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