Aubergine with chilli sauce
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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Latest Comment
View all comments (7)Try Yeo's Sambal Oelek as an alternative to the pickled red chilli paste. It is even similar texturewise and can be found easily in any oriental shop.
Superb. Not for the faint hearted who don't enjoy chilli. However I have a hell of a job finding fermented chilli bean paste. Not even the Wing Yip supermarket sell it!!
beautiful dish to make, and no need for the pickle chilli, chilli bean paste would suffice. also, was trying to use less oil for health reason.. didn't really work.. by the way, taste great cold, served with pitta bread.
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