Yu Xiang Qie Zi — Sichuan Fish-Fragrant Aubergine

Ingredients

• 2 large aubergines (about 600g), cut into 6cm batons
• 1 tsp fine salt
• 4 tbsp vegetable oil, plus more if needed
• 2 tbsp Pixian chilli bean paste (doubanjiang)
• 4 cloves garlic, finely chopped
• 3cm piece fresh ginger, finely chopped
• For the sauce: 1 tbsp light soy sauce
• 1 tbsp Chinkiang black vinegar
• 1 tbsp caster sugar
• 1 tsp cornflour
• 100ml water
• 3 spring onions, finely sliced
• 1 tsp toasted sesame oil

Method

1. Toss the aubergine with the salt and leave in a colander for 15 minutes. Pat dry with kitchen paper, pressing gently to remove moisture.

2. Stir the sauce ingredients together in a small bowl.

3. Heat 3 tbsp of the oil in a wok over a high heat. Fry the aubergine in 2 batches, tossing often, for 6 to 8 minutes per batch until golden and soft. Add a little more oil between batches if needed. Remove to a plate.

4. Add the remaining oil on a medium heat. Fry the chilli bean paste for 30 seconds until the oil turns red, then add the garlic and ginger and stir for 20 seconds.

5. Return the aubergine, stir the sauce and pour it in. Simmer for 2 to 3 minutes, gently turning, until the sauce is thick and clings to the aubergine.

6. Stir in the spring onions and sesame oil and serve with steamed rice.