Aubergine with chilli sauce

Method

     watch video 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.

Cook's notes: 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

Comments                        add a comment

Be the first to add a comment...

Ingredients

800g aubergine
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
200ml chicken or pork stock
1 tsp Soy sauce
1 tbsp vinegar
5 tsp Sugar, or to taste
½ tsp Salt
½ tsp chicken bouillon powder
3 tsp cornflour
½ tsp chilli oil, or to taste

Top Sponsored Searches

You may also like

Like this recipe? Print Print this recipe Save Save this recipe to My Recipe Book Share Email to a friend

Offers & Promotions

Real Italian food for real food lovers
Save money on shopping bills
Competitions: great prizes up for grabs