This dish always bring the feeling of home to me. I’ve omitted the meat completed – and its still full of flavour and texture! If you are worried about the spice levels, try with 1 teaspoon or half tablespoon of Chilli Bean Sauce to begin with – you can always add more!
I hope you enjoy this dish:
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Spicy Aubergine Recipe
Serves: 4 Preparation Time: 10 mins Cooking Time: 10 mins Total Time: 20 mins
Ingredients
Aubergine 450 g Garlic 2 cloves Onion (or Shallot if available) 1 tbsp Ginger 1/2 tsp Spring Onion 1 sprig Chilli Bean Sauce (Dou Ban Jiang) 1 tbsp Oil 1 tbsp Water
Seasoning
Light Soy Sauce 1 tsp Dark Soy Sauce 1 tsp Vegetarian Oyster Sauce (Mushroom Stir-Fry Sauce) 2 tsp Salt 1 pinch Sugar 1 pinch Sesame Oil 4-5 drops Ground White Pepper 1 pinch Water 2 tsp
Sauce Thickener
Corn Flour 2 tsp Water 1 tbsp
Instructions
Chop aubergine into large equal-sized chunks, soak in a salt water bath to prevent oxidation.
Mince garlic, ginger and onion .
Finely chop spring onions .
Mix all seasoning ingredients together.
In a seperate bowl, mix all sauce thickener ingredients together.
Heat oil in pan to medium-high heat.
Add garlic, ginger and onion to pan.
Add chilli bean sauce to pan and fry until fragrant.
Add drained aubergines and fry until soft (A fork easily pierces through) - adding more water as needed to create a sauce.
Add seasoning mix to pan and stir well.
Add sauce thickener to pan a little at a time and stir well (Can be omitted if sauce is thick enough).
Plate up and sprinkle on spring onions .
Serve hot - ideally with a bowl of rice!
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