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)
Ingredients
2 medium sized aubergines, cut into large chunks1 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
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