Szechuan Aubergine

Chinese Eggplant with Szechuan Sauce with chilies and peanuts– a tasty, easy vegan dinner recipe! Serve with Rice, black rice, cauliflower rice, quinoa or rice noodles are my recommendations.

This recipe makes 4 servings

Equipment: chopping board, chefs knife, large mixing bowl, plate, large skillet/frying pan, tongs,

Total Time: 45 minutes

 

INGREDIENTS:

  • 4 medium aubergines
  • 2 teaspoons salt
  • bowl of water
  • 2 tablespoons cornflour
  • 2–4 tablespoons peanut oil
  • 4 cloves garlic, rough chopped
  • 2 teaspoons ginger, finely minced
  • 5–10 dried red chilies

Szechuan Sauce:

  • 1 teaspoon Szechuan peppercorns ( or sub regular peppercorns)
  • 1/4 cup tamari
  • 1 tablespoon garlic chili paste ( or sub 1 teaspoon chili flakes)
  • 1 tablespoon sesame oil
  • 1 tablespoon rice vinegar
  • 3 tablespoons of coconut sugar
  • 1/2 teaspoon five spice

 

METHOD:

Cut aubergines into 1/2 inch thick half-moons or into bite-sized pieces.

Place in a big bowl covered with water and stir in 2 teaspoons salt. Cover with a plate and let stand 20-30 minutes.

In the meantime, chop the garlic and ginger and make the Szechuan Sauce.

To make the Szechuan Sauce: Toast the Szechuan peppercorns in a dry skillet over medium heat for 1-2 minutes. Crush. Place these along with the remaining ingredients ( soy, chili paste, sesame oil, rice vinegar, sugar, and five spice) in a small bowl and whisk. Set by the stove.

Drain and rinse the aubergine and pat dry with a towel. Toss with the corn flour.

Working in 2 batches, heat 1 -2 tablespoons oil in an extra-large skillet over medium heat. Add half the aubergine spreading them out. You want to get both sides nice and golden, and the insides cooked through -so take your time here and don’t rush this step. Let one side brown then turn them over using tongs. This will take about 10 minutes for each batch.  ( If in a hurry sometimes I’ll use 2 pans.) Set the aubergine aside.

Add 1 more tablespoon oil to the skillet, and over medium heat, add the garlic and ginger, stirring for 2 minutes. Turn the fan on, add the dried chilis and stir one minute. Pour the Szechuan sauce into the pan and bring to a simmer for 20 seconds. Add the aubergine back into the skillet, tossing gently for about 1 minute. If it seems dry add a tablespoon of water to loosen.

Place in a serving dish and top with optional peanuts.

Serve with rice, cauliflower rice, black rice or rice noodles.