Sichuanese aubergine

2
20 minutes

Ingredients

Sichuanese aubergine

  • 300g of baby aubergine
  • 3 tbsp of vegetable oil
  • 1 1/2 tbsp of fermented chilli bean paste
  • 1/2 tbsp of black bean sauce
  • 3 dried red chillies, cut widthways in half
  • 1 pinch of chilli flakes
  • 2 tbsp of Shaoxing wine
  • 2 tbsp of Chinese red vinegar
  • 100ml of vegetable stock, (or chicken stock)
  • 4 tsp sugar

Method

1
To begin, remove the tops of the aubergines and cut them in half lengthways
  • 300g of baby aubergine
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 tbsp of vegetable oil
  • 1 1/2 tbsp of fermented chilli bean paste
  • 1/2 tbsp of black bean sauce
  • 3 dried red chillies, cut widthways in half
  • 1 pinch of chilli flakes
3
Add the aubergine halves and lightly fry before adding the Shaoxing wine, red vinegar, stock and sugar
  • 2 tbsp of Shaoxing wine
  • 2 tbsp of Chinese red vinegar
  • 100ml of vegetable stock, (or chicken stock)
  • 4 tsp sugar
4
Cook until the sauce has reduced slightly and the aubergine is tender