This recipe comes from China’s Szechuan province, which of course is nowhere near the sea – it is called this because the spices used are often used with fish. It can be served cold as well as hot, so it makes a great accompaniment for the barbecue. Despite its Chinese flavours, it is also great eaten in the same way as the popular Middle Eastern aubergine dip Babaganoush, with some warm pitta bread and a glass of cold white wine.
Serves 2 as a main, 3-4 as a side or starter)
01.
Ingredients
2 medium sized aubergines, cut into large chunks
1 medium onion, finely sliced
3 cloves garlic, sliced
2in piece of ginger, minced
2 tbs vegetable oil
2 Facing Heaven chillies
2tsp Szechuan Stir-fry blend
1tsp Balsamic Vinegar powder
2 large, mild green chillies, sliced
1tbs soy sauce; 2tsp sesame oil
Chopped spring onions, to garnish
02.
Method
- Heat the vegetable oil in a deep frying pan or wok, then add the Facing Heaven chillies and let them colour. When they have, add the onion, garlic and ginger and stir fry for a minute before adding the aubergine.
- Stir fry until the aubergines begin to colour and add the green chillies, then add the stir-fry blend, the Balsamic Vinegar powder and the soy sauce. Give the pan a good shake and stir and then add enough water just to cover the aubergines.
- Cook on a moderate heat until the water has pretty much gone, by which time the aubergines should be softening nicely but still holding their shape, then add the sesame oil.
- Cook for a few minutes more to let the sesame blend in, and it’s ready. It does this dish no harm at all to make it several hours in advance, then you can serve cold or quickly heat it through if you need to.
