Root & Leaf by Rich Harris
Author:Rich Harris
Language: eng
Format: epub
Publisher: Octopus
Published: 2018-05-06T00:00:00+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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