SICHUANESE AUBERGINES
1 min readWhen 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.
