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 [Recipes](/life/food/recipes)

 /  22 January 2019  

#  Sichuan Aubergines  


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 ![](/sites/sheerluxe/files/styles/max_800x800/public/articles/2019/01/sichuanaubergines58648.jpg?itok=ic0YYhyy)

 

 

 Photo Credit: Tara Fisher 

 



 

 

 

 

Serves

 Serves 4 

 



Total Time

 1 Hour 30 Minutes 

 



 

 

Ingredients

 For the Aubergines  


   4 large aubergines (about 1.2kg), topped and tailed  

   100ml of vegetable oil  

   400g of fat udon noodles  

   4 spring onions, finely sliced  

   Small bunch of coriander, roughly chopped  

 



  

 For the Sauce  


   3 tsp of cornflour  

   3 tbsp of vegetable oil  

   2 tbsp of Sichuan chilli bean paste  

   2 large red dried chillies, crumbled (you can use Sichuan, Mexican chile de arbol, Italian pepperoncino or even chilli flakes)  

   2cm piece of fresh ginger, peeled and finely chopped  

   3 garlic cloves, finely chopped  

   250ml of chicken or vegetable stock  

   2 tbsp of Shaoxing wine or Manzanilla sherry  

   1-2 tbsp of soft light brown sugar  

   1 tbsp of brown rice vinegar  

 



  

 



Method

 Step 1 

Cut the aubergines into rounds about 1-2cm thick and then cut the rounds in half. Sprinkle them with a little fine sea salt and leave to drain in a colander in the sink or on the draining board for at least 30 minutes, to draw out any excess water.



 Step 2 

Preheat the oven to 220°C/gas 7. When the aubergines are drained, tip into a roasting tin, toss them well in the vegetable oil and roast in the oven for 40-50 minutes until they are completely soft and temptingly golden on the outside.



 Step 3 

Meanwhile get the sauce ready. Mix the cornflour with two tbsp of water. Heat the oil in a large wok and, when hot, add the chilli bean sauce. As soon as it starts sizzling, add the chillies, ginger and garlic and stir-fry for a minute or so, taking care not to burn the chillies and garlic. If necessary take the wok off the heat for a few minutes.



 Step 4 

Pour in the stock and cornflour paste and cook for a few minutes to allow the sauce to thicken, then add the sherry, sugar and vinegar and simmer together for a few minutes to allow the flavours to meld.



 Step 5 

Meanwhile, cook the udon noodles according to the packet instructions. Serve with the aubergines in warmed shallow bowls with the sauce poured over and scattered with the spring onions and coriander.



 



 

 

 

 

 

 

 

*Home Cook: Over 300 Delicious Fuss-Free Recipes by Thomasina Miers (Guardian Faber, £25) is out now.*

 

 

 

 

  

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