SICHUANESE AUBERGINES

When we opened the restaurant in 2012，never in a million years would I imagine that this would be our most popular dish，especially as it is suitable for vegetarians.We must have sold several thousand portions of it and I am sure it has something to do with the fact that it is a dish without pretence.It is sweet，sour and spicy in equal parts，without an ounce of subtlety！

Serves 2

INGREDIENTS

300g baby aubergines

3 tablespoons vegetable oil

112 tablespoons fermented chilli bean paste

12 tablespoon ready-made black bean sauce

3-4 dried red chillies，cut widthways into 2 lengths pinch of chilli flakes

2 tablespoons Shaoxing rice wine

2 tablespoons Chinese red vinegar

100ml vegetable or chicken stock

4 teaspoons sugar

1.Remove the tops from the baby aubergines and cut them in half lengthways.

2.Add the oil to a hot wok and lightly fry off the chilli bean paste，black bean sauce，dried chillies and chilli flakes-you want to get the oil to change into a glowing red colour.

3.Add the aubergine halves and lightly fry before adding the wine，red vinegar，stock and sugar.

4.Cook until reduced slightly before serving.

hancheng

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