התמונה להמחשה בלבדSichuan Aubergine
A gentle simmer develops flavour gradually and keeps the texture controlled rather than breaking the ingredients apart. In sichuan aubergine, sliced Egg Plants, Peanut Oil and Chicken Stock are brought together in the stated order so their textures remain controlled and the seasoning is distributed evenly.
- Prep
- 5 min
- Servings
- 4
- Difficulty
- Medium
Instructions
- 1This recipe calls for asian aubergines, or Japanese aubergines. They are long and thin compared to a European or globe aubergine, and much more tender and delicate. If you can't find them you can substitute globe aubergine, but the dish is really best with the asian aubergine.
- 2*A lot of grocery stores have Asian ingredient aisles now. You should be able to find chilli-bean paste, a mixture of preserved chillies mixed with mashed soybeans, there or at any Asian market. (Do not confuse with black bean paste or chilli-garlic paste. ).
Nutrition
- Calories
- 379
- Protein
- 27.6g
- Carbs
- 7.1g
Chef tips
To get aubergines crispy on the outside and soft inside without absorbing too much oil, salt them first. Wait 10 minutes, then pat dry with kitchen paper before frying. For a protein-rich version, add some seared tofu cubes to the dish. Garnish with toasted sesame seeds and chopped spring onions for a lovely fresh finish and extra colour.
Culinary reasoning
A gentle simmer develops flavour gradually and keeps the texture controlled rather than breaking the ingredients apart. In sichuan aubergine, sliced Egg Plants, Peanut Oil and Chicken Stock are brought together in the stated order so their textures remain controlled and the seasoning is distributed evenly.