Facing Heaven Aubergines With Ginger and Garlic
250 per serving
- 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 Heaven 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.