spicy szechuan aubergines

2 min read

Preparation time 20 minutes Cooking time 20 minutes 2 large aubergines, cut into 1.5 x 3.5 cm batons low-calorie cooking spray 1 small onion, thinly sliced 4 garlic cloves, crushed 2 teaspoons peeled and grated fresh root ginger 1 red chilli, thinly sliced 3 tablespoons tomato puree 1 teaspoon dried chilli flakes 1 teaspoon Szechuan peppercorns,crushed 1/2 red pepper, deseeded and cut into thin strips 1/2 yellow pepper, deseeded and cut into thin strips 250 ml hot vegetable stock 3 tablespoons light soy sauce 1 tablespoon rice vinegar 1 teaspoon clear honey tablespoon cornflour, mixed to paste with 2 tablespoons cold water 6 spring onions, thinly sliced chopped mint and coriander leaves, to garnish Spray the aubergine batons lightly with cooking spray in a large shallow dish and toss to mix well.

Heat a large nonstick frying pan over a medium heat, add the aubergines and stir-fry for about 3-4 minutes until lightly browned. Remove and set aside.

Wipe the pan clean with kitchen paper, re-spray with cooking spray and heat over a medium heat. Add the onion, garlic, ginger and chilli and stir-fry for a few seconds. Stir in the tomato puree, chilli flakes and crushed peppercorns, then return the aubergines to the pan and add the peppers. Pour in the hot aubergine is soft and tender. Add the soy sauce, vinegar and honey, then stir in the cornflour paste an cook, stirring constantly, for about 3-4 minutes until the sauce has thickened.

Spoon the aube a large serving dish and sprinkle with the spring onions, then gar-nish with the herbs and serve immediately with jasmine rice or noodles.

For quick steamed Chinese aubergines, peel and cut 2 large aubergines into finger-thick batons. Place in 2 stacking bam cover and steam over wok or saucepan of boiling water for about 10-12 minutes until tender. Transfer to a warm plate. Make a sauce by mixing to-gether 1 tablespoon each of dark soy sauce rice vinegar, chilli oil and clear honey, 1 teaspoon crushed Szechuan peppercorns, 2 tablespoons finely chopped garlic and tablespoon finely chopped spring onio on. Pour the sauce ov Aver the aubergines and lightly toss to mix well. Garnish with coriander sprig prigs and serve immediately.