Root & Leaf: Big, bold vegetarian food by Rich Harris

Author:Rich Harris [Harris, Rich]
Language: eng
Format: epub
Publisher: Octopus
Published: 2018-07-04T23:00:00+00:00

Sichuan-spiced Aubergine

Also known as ‘fish-fragrant aubergine’, this dish is all about the deep, rich sauce layered with flavour. Sichuan peppercorns add a delightfully addictive tongue-numbing heat; just make sure that you don’t fry them for too long with the chillies or they will make the sauce turn bitter.

SERVES 4

3 aubergines

groundnut oil

4 dried red chillies, crumbled

2 teaspoons Sichuan peppercorns, crushed

4 garlic cloves, peeled and finely chopped

30g fresh ginger, peeled and grated

6 spring onions, white parts finely chopped, green parts finely sliced

FOR THE SAUCE:

2 tablespoons chilli bean paste

2 tablespoons dark soy sauce

2 tablespoons Chinkiang black rice vinegar or good-quality balsamic vinegar

2 tablespoons Shaoxing rice wine or dry sherry

2 teaspoons cornflour

1 teaspoon caster sugar

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