Aubergine with chilli sauce
By: Gary Rhodes From: Rhodes Across China
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Aubergine with chilli sauce
- Prep time:
- 15 mins
- Cook time:
- 20 mins
- Serves:
- 2-3
Gary Rhodes' vegetarian dish uses flavours traditionally used when cooking fish which is why it's often known as fish-flavoured aubergine
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Tips and suggestions
- Cooks Tips...
- make pickled red chilli paste by soaking whole fresh chillies in salted water for 1 month. Drain from the liquid and blitz in a food processor with vegetable oil.
Image: jeancazals.net
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Ingredients
- 800g Aubergines
- vegetable oil, for deep-frying
- 2 tsp pickled red chilli paste, (see cook’s note)
- 1 tsp grated Ginger
- 1 tsp crushed Garlic
- 2 Spring onions, chopped
- 1 tbsp shaoxing rice wine or dry Sherry
- 200ml vegetable or chicken stock
- 1 tsp Soy sauce
- 1 tbsp vinegar
- 5 tsp Sugar, or to taste
- ½ tsp Salt
- 1 tsp chicken bouillon powder, optional
- 3 tsp cornflour
- ½ tsp chilli oil, or to taste
Method
1. Remove the skin from the aubergines and cut the flesh into even chunks about 5cm x 1.5cm x 1.5cm.2. Heat the oil in a large pan or wok and deep-fry the aubergine until soft and golden. Remove with a slotted spoon and drain on absorbent paper. Leave on one side.
3. Drain and discard all but 1 tablespoon of oil from the pan. Add the chilli paste, ginger, garlic and 1 tablespoon of the chopped spring onion - stir-fry for 30 seconds.
4. Pour in the wine and stock, bring to the boil and reduce for 2-3 minutes. Return the aubergine to the sauce.
5. Season with soy sauce, vinegar, sugar, salt and chicken bouillon powder - cook for a couple of minutes. Taste for sweetness - you might like to add an extra spoonful of sugar. The sauce should be sweet and tangy.
6. Dissolve the cornflour in 2 tablespoons of water and add to the sauce. Stir until thickened over a moderate heat. Season with chilli oil.
7. Serve garnished with remaining chopped spring onion.
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Latest Comment
View all comments (4)oops I forgot the stars too 5 stars
fab, fab, fab will make it every week !! didn't have pickled chilli so used chilli bean paste, no rice wine either but the tast was lovely, I served it with noodles in soy and stirfried chinese cabbage, and had the leftovers for breakfst today !!!
And I forgot - 5 stars
Delicious - I didn't have pickled chillies so I used 2 heaped tsp of Lee Kum Kee Chilli Garlic Sauce in place of pickled chilli and garlic. We had this dish in Hong Kong and this recipe tasted excelently authentic - succulent and yummy - it's even good cold. mmmmmmmmmmmmmmmmmmmmmmmmmmmm