|Spicy subergine with pot sticker dumplings|
Work, work, work; all about the work. I'm a busy bee and when I get home from I am completely ravenous. So hungry I could eat a horse puts it mildly. For mid week meals this makes me very happy. It is really quick and whilst I am loathed to use clichés is it packed full off flavour. Creamy aubergine, heat, salty notes and freshness.
I first had this dish at a restaurant called 'Chop Chop'. It is a great little place; always busy with a 100% focus on the food to the neglect of everything else eg the decor. These aubergines were amazing, the highlight to a feast consisting of about 15 dishes. I've tinkered with the different ingredients and I think this recipe is ready to get aired. We normally have it with a little rice or with some pot sticker dumplings. I’m getting hungry just thinking about it...
Sichuan Aubergine - serves 2-4
vegetable oil for shallow frying
2 firm aubergines cut into long batons
a packet of spring onions, halved then cut lengthwise
1 red chili, finely chopped, seeds and all if you like it hot, hot, hot
2-3cm piece of ginger, peeled and finely chopped
2-3 fat cloves of garlic, finely chopped
2dsp light soya sauce
2dsp shaohsing rice wine
1dsp light brown sugar
small handful of chopped coriander
Heat a wok on a high heat with plenty of oil and add the aubergines.
They will absorb lots of oil so you may need to add more oil. Oh the guilt!
After about 8-10 minutes they should have gone soft all the way through and brown and crispy around the edges.
Turn down the heat to medium and add the garlic, ginger, chili and spring onions.
Cook for a 3-5 more minutes, until the spring onions have softened.
Mix the soya, shaohsing and sugar together and add to the wok.
Just before serving throw in the coriander and let it cook though for 30 seconds or so to reduce the harshness.
Add more soya as required to taste.