Sichuan Aubergines with Ginger, Garlic and Chilli
Sichuan food has real character, with fierce heat, deep umami flavour and a wonderfully simple approach. Here, aubergines are roasted hot until soft and succulent and doused in a fragrant sauce of fried garlic, chilli and ginger. The result is a sensuous tasting dish, delicious with a bowl of nutty brown rice, or a decadent accompaniment to duck or pork.
Ingredients
For the Aubergines
4 large aubergines (about 1.2kg)
100ml vegetable oil
For the Sauce
2 tsp cornflour
3 tbsp vegetable oil
2 tbsp Sichuan chilli bean paste
1 chile de árbol or 2 Sichuan chillies, crumbled
2cm knob of ginger, peeled and finely chopped
3 garlic cloves, finely chopped
250ml chicken or vegetable stock
2 tbsp dry sherry (Manzanilla is best, or fino)
1 tbsp brown rice vinegar
2 tbsp soft brown sugar
4 spring onions, finely chopped
1 small bunch coriander, roughly chopped
Recipe
Cut the aubergines into rounds about 1–2cm thick and cut the rounds in half. Sprinkle them with a little fine sea salt and leave to drain in a colander in the sink or on the draining board for at least half an hour, to draw out any excess water.
Preheat the oven to 220°C/430°F/gas 7. When the aubergines are drained, toss them well in 100ml vegetable oil and roast in the oven for 30–40 minutes, until the aubergines are completely soft and a tempting golden on the outside
Meanwhile, get the sauce ready. Mix the cornflour with 2 tablespoons of water. Heat the oil in a large wok and when hot add the chilli bean paste. As soon as it starts sizzling, add the chilli, ginger and garlic and stir-fry for a minute or two, taking care not to burn the chilli and garlic. If necessary take the wok off the heat for a few minutes or the sauce will taste bitter.
Pour in the stock and cornflour paste and cook for a few minutes to allow the sauce to thicken, then add the sherry, vinegar and sugar and simmer together for a few minutes to allow the flavours to meld.
Serve the aubergines on a heated plate with the sauce poured over and scattered with the spring onions and coriander. I love to serve this over bowls of steaming brown basmati rice for a healthy but decadent tasting supper.
IMAGE CREDIT: Tara Fisher