Szechuan Claypot Aubergine

• 2 Chinese aubergines
• 1 clove garlic, finely chopped
• 1 large red chilli, deseeded (optional depending on preferred spice level) and finely chopped
• ½ thumb sized piece of ginger, peeled and finely chopped
• 100g pickled pak choi or Sichuan pickled vegetables
• a small handful coriander, finely chopped for garnish
• 400ml vegetable oil (if deep frying the aubergine)

The Marinade

• ½ tablespoon vegetarian oyster sauce
• ½ tablespoon soy sauce
• ¼ teaspoon sugar
• 1 teaspoon sesame oil

The Sauce

• 1 tablespoon chilli bean paste
• ½ tablespoon vegetarian oyster sauce
• 200ml vegetable stock
• 1 teaspoon sugar
• 1 teaspoon Chinkiang black rice vinegar
• ½ tablespoon Shaoxing rice wine

1. Leaving the skin on, slice the aubergines in half lengthways, then lengthways once again, quartering them, before cutting into 3-4 cm chunks to end up with approx. 16 pieces (depending on the size of your aubergine).

2. Finely chop the garlic, chillies, ginger and coriander. Take care to keep the chillies and coriander separate.

3. Mix all ‘The Sauce’ ingredients together in a bowl. In a small separate bowl, tip your, then massage in ‘The Marinade’ ingredients until well mixed.

4. Heat a frying pan over a medium heat. Add the aubergine pieces and fry, turning, until golden brown and charred (but not burnt) on both sides. Remove from the heat and set aside.

5. Heat 1 ½ tablespoons of vegetable oil to a high heat in a well fired claypot and swirl around the base of the pot. Once smoking hot, add the ginger and spring onion and stir through for 30 seconds or so until softened and fragrant. Add pickled vegetables followed by the chillies and cook for a couple of minutes.

6. Add the sauce followed by the aubergine, mix well, bring to medium to high heat, add the stock and cover with the lid.

7. Bring to boil, cook for 10 to 15 minutes until the aubergine is soft and tender and the sauce has reduced and thickened. Garnish with spring onion and coriander, Serve.