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Braised spicy aubergines

by
Ken Hom

PT35M

First published in 2020
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Ingredients

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Metric

Imperial

  • 450g of aubergine
  • 2 tbsp of dark soy sauce
  • 1 tbsp of chilli garlic sauce
  • 1 tbsp of chilli oil
  • 1 1/2 tbsp of groundnut oil, or vegetable oil
  • 1 tbsp of sugar
  • 1 tbsp of cider vinegar
  • 2 tsp Sichuan peppercorns, roasted and ground
  • 2 tsp salt
  • 300ml of vegetable stock, or water
  • 2 tbsp of garlic, finely chopped
  • 1 1/2 tbsp of fresh ginger, finely chopped
  • 3 tbsp of spring onions, white part only, finely chopped
  • 2 tbsp of spring onions, chopped (green parts)
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Method

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1
Trim and cut the aubergines into 2.5cm cubes. Sprinkle the cubes with salt and leave them in a sieve to drain for 20 minutes, then rinse them under cold running water and pat dry with kitchen paper
2
Heat a wok or large frying pan over a high heat. Add the oil, and when it is very hot and slightly smoking, add the garlic, ginger and spring onions and stir-fry them for 30 seconds, then add the aubergines and continue to stir-fry for 1 minute
3
Add the rest of the ingredients. Turn the heat down and cook uncovered for 10–15 minutes until the aubergine is tender, stirring occasionally
4
Return the heat to high and continue to stir until the liquid has reduced and thickened slightly. Plate the aubergines onto a serving dish and garnish with the chopped spring onion tops
First published in 2020
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Ken Hom

Beloved all over the world as the gentle, smiling face of Chinese cookery, Ken Hom has graced our screens for decades and helped demystify one of the world's oldest and most complex food cultures

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