Sichuan Spiced Aubergine
This straightforward yet versatile vegetarian dish can be served hot, warm or cold, as the occasion demands. Topped with a sprinkling of toasted sesame seeds, it is easy to prepare and tastes absolutely delicious.
Ingredients
- 2 aubergines, total weight about 600g / 1Ib 6oz, cut into large chunks
- 15ml / 1 tbsp salt
- 5ml / 1 tsp chilli powder or to taste
- 75-90ml / 5-6 tbsp sunflower oil
- 15ml / 1 tbsp rice wine or medium-dry sherry
- 100ml / 3½fl oz / scant 1/2 cup water
- 75ml / 5 tbsp chilli bean sauce (see Cook's Tip)
- salt and ground black pepper
- a few toasted sesame seeds, to garnish
Preparation
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- Place the aubergine chunks on a plate, sprinkle them with the salt and leave to stand for 15-20 minutes. Rinse well, drain and dry thoroughly on kitchen paper. Toss the aubergine cubes in the chilli powder.
- Heat a wok and add the oil. When the oil is hot, add the aubergine chunks, with the rice wine or sherry. Stir constantly until the aubergine chunks start to turn a little brown. Stir in the water, cover the wok and steam for 2-3 minutes. Add the chilli bean sauce and cook for 2 minutes. Season to taste, then spoon on to a serving dish, scatter with sesame seeds and serve.
COOK'S TIP
If you can't get hold of chilli bean sauce, use 15-30ml / 1-2 tbsp chilli paste mixed with 2 crushed garlic cloves, 15ml / 1 tbsp each of dark soy sauce and rice vinegar, and 10ml / 2 tsp light soy sauce.
Serves 4-6.