Sticky Sichuan Style Aubergines

Name: Sticky Sichuan Style Aubergines
Yield: 2 servings
Ingredients: 2 Aubergines (cut into 2-3 inch long pieces); 4 tbsp Neutral oil; 6 Garlic (finely chopped); 6 Spring onions (finely chopped); 1 Ginger (thinly sliced into matchsticks); 2 Dried red chillies (cut into bits if you like it spicy); 3 tbsp Chilli bean sauce; 80 ml Water; 1 tbsp Dark soy sauce; 1 tbsp White wine vinegar; 2 tsp Light soy sauce; 3 tsp Sugar; Coriander leaves and stalks (a large handful, finely chopped); Sesame seeds (for serving); Rice (for serving)

My twist on a Sichuan classic. It very taste, also vegan and perfect for a quick and easy dinner.

Yield2 servings

Ingredients

Directions

1
Pre-heat the oven to 200c fan. Pop the aubergines onto a lined baking sheet and drizzle over 2 tbsp of the oil and a pinch of salt. Toss together and spread out into an even layer. Roast for 25-30 minutes or until tender and a little crispy.
2
Heat the remaining oil in a work over a high heat. Add the garlic, spring onions, ginger and dried chillies and stir-fry for 1 minute until fragrant. Add the chilli bean sauce and continue to stir fry for 1 minute. Add the water, dark soy sauce, vinegar, light soy and sugar. Reduce the heat a little and bubble away, stirring regularly, for 1-2 minutes or until the sauce is lovely and thick.
3
Transfer the cooked aubergines to the sauce and add most of the coriander. Mix well. Serve immediately over rice with sesame seeds and extra coriander for garnish.

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