This is a classic dish of fried aubergines (eggplants) that can be served as a main vegetarian meal in its own right, or which can also be served as a vegetarian or vegetable accompaniment to a main meal.
I readily admit that I really like Szechuan dishes, though this is not nearly as spicy as most (but I do include tips for spicing it up further if you like at the end of the recipe.
Szechuan Fried Aubergine RecipeServes :4
Ingredients:groundnut oil for frying
4 aubergines (eggplants), halved lengthways and cut diagonally into 5cm (2 in) pieces
1 tbsp chilli bean sauce
2 tsp fresh ginger, finely chopped
2 tsp garlic, finely chopped
3 tbsp chicken stock
1 tsp sugar
1 tsp light soy sauce
3 spring onions, finely chopped
Method:Heat your wok and when hot add the oil. When the oil is almost smoking add the aubergine pieces and stir-fry for 3 minutes, or until lightly browned. Remove with a slotted spoon and drain on kitchen paper then set aside to keep warm.
Clean the wok, return to the heat and add 2 tbs oil. Stir in the chilli sauce and stir-fry rapidly then add the ginger and garlic and stir-fry for about 1 minute or until fragrant.
Add the stock, sugar and soy sauce. Stir to combine then toss in the aubergine pieces, bring to a simmer and cook for 2 minutes.
Finally, add the spring onions, stir to combine then turn into a warmed bowl and serve.
Below are some other classic Chinese recipes on this blog that you can use in conjunction with this recipe to produce a complete Chinese meal or banquet:
Fish and Seafood Dishes:
Stir-fried Scallops with Asparagus
Chinese Vegetable and Coconut Curry