Braised spicy aubergines
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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.
Ingredients
- 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)
Method
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
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Braised spicy aubergines
