Szechuan Style Aubergine

2 Chinese aubergines, cut into large chunks
1 tablespoon vegetable oil
1 teaspoon finely chopped garlic
1 small red chilli, finely chopped
Fresh coriander, roughly chopped, to garnish
Steamed rice, to serve

The Sauce
1/2 teaspoon chilli bean sauce
1 tablespoon hoisin sauce
1 tablespoon light soy sauce
1 tablespoon rice vinegar
2 teaspoons sugar
Small dash dark soy sauce
Water, for cooking

PREPARATION

1. Cut the aubergines in half lengthways, then into large chunky pieces.
2. Place in a bowl with 1 tablespoon vegetable oil and massage so each piece is lightly coated. This prevents the aubergine from absorbing excess oil during cooking.

COOKING

1. Heat a frying pan over high heat until very hot. Add the aubergine in a single layer with no additional oil.
2. Sear on high heat until nicely charred on one side, then reduce the heat slightly and turn. Cook for 5 to 10 minutes until softened but still holding shape. Do not overcrowd the pan.
3. In a small bowl, mix chilli bean sauce, hoisin sauce, light soy sauce, rice vinegar and sugar. Add a small dash of dark soy to deepen the colour. Stir well.
4. Once the aubergine is charred and about three quarters cooked through, add garlic and fresh chilli to the pan. If needed, add a tiny splash of oil directly over the garlic only.
5. Pour in the sauce and allow it to caramelise. Let it bubble vigorously until it thickens and coats the aubergine.
6. Add enough water to just cover the base of the pan and bring to a boil. Cover and simmer for about 10 minutes until the aubergine is fully soft and the sauce reduces again to a sticky consistency.
7. Once the sauce has thickened and is clinging to the aubergine, remove from the heat.
8. Garnish with roughly chopped fresh coriander and serve immediately with steamed rice.

School of Wok Tips

• Lightly oil the aubergine first instead of adding oil to the pan.
• Do not overcrowd the pan or the aubergine will steam rather than sear.
• Always caramelise the sauce before adding water to build deeper flavour.
• Chinese aubergines have a slightly firmer texture and work best for this dish.

FAQs

Why is my aubergine greasy?
Too much oil in the pan or cooking at too low a heat will cause it to absorb excess oil.

Can I use regular aubergine?
Yes. Cut into similar sized chunks and cook slightly longer if needed.

Is this dish very spicy?
It can be adjusted. Increase or decrease the chilli bean sauce and fresh chilli to suit your taste.