Ken Hom's braised spicy aubergine recipe is a quick and easy dish full of flavour and makes a perfect vegetarian midweek dinner or standout side dish. Sichuan peppercorns provide an aromatic numbing heat which is complemented by fiery Chiu Chow Chilli Oil.
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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
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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Braised spicy aubergines
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Braised spicy aubergines