Facing Heaven Aubergines With Ginger and Garlic

by | Oct 9, 2019 | Recipes | 0 comments



Ready In:

60 mins


250 per serving

Good For:

Dinner Parties


  • 4 large aubergines
  • 1 pinch of salt
  • 100 vegetable oil

For the sauce:

  • 2 tbsp cornflour
  • 3 tbsp vegetable oil
  • 2 tbsp Sichuan chili bean paste
  • 1 Facing┬áHeaven chili
  • 2cm ginger, peeled and finely chopped
  • 3 garlic cloves, finely chopped
  • 250ml chicken or vegetable stock
  • 2 tbsp dry sherry
  • 1 tbsp brown rice vinegar
  • 2 tbsp soft brown sugar
  • 4 spring onions, finely sliced
  • 1 small bunch coriander, roughly chopped

1 Cut the aubergines into rounds about 1-2cm thick, then cut the rounds in half. Sprinkle them with a little salt and leave to drain in a colander over the sink or on the draining board for at least half an hour, to draw out any excess water.

3 Meanwhile, prepare the sauce. Mix the cornflour with 2 tbsp water. Heat the oil in a large wok and when hot, add the chili bean paste. As soon as it starts sizzling, add the chili, ginger and garlic and stir-fry for a minute or two, taking care not to burn the chili and garlic or the sauce will taste bitter.

4 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.

5 Pour the sauce over the aubergines and scatter with the spring onions and coriander.