Sticky Sichuan-Style Aubergine
I have always found that aubergine is a bit of a misunderstood vegetable, but when you treat it right, it becomes creamy and melts in your mouth. Andreea and I usually make this on busy weeknights when we want something comforting but fast. The trick is soaking the aubergine in salt water first, as …
Ingredients
Method
Soak the Aubergine chunks for 20-30 minutes and then drain and pat them thoroughly dry before tossing them in the corn starch until evenly coated.
💡 Make sure the aubergine is as dry as possible so the starch sticks well.
Mix the dark soy sauce, light soy sauce, maple syrup, chili bean paste, mirin, rice wine vinegar, black pepper, garlic, and chili in a small bowl.
💡 Whisk it well so the bean paste is fully incorporated into the liquid.
Heat a splash of sesame oil in a wok over medium-high heat. Add the aubergine and fry, turning often, for about 5 to 10 minutes until they turn soft.
💡 Cover the wok with a lid while frying to help the aubergine steam and soften faster.
Pour the sauce mixture into the wok. Cook for a few more minutes until the sauce bubbles, thickens, and clings to the aubergine.
💡 Serve it immediately over a bowl of steamed rice while it is still sticky and hot.
Nutrition per serving
850
sodium mg
45
calcium mg
12
sugar g
6
protein g
2
iron mg
9
fibre g
11
fat g
285
calories
42
carbs g