Aubergines in a Spicy Peanut Sauce
I love Sichuan-style Fish Fragrant Aubergines, which is a spicy, pungent and salty dish, but I always feel it’s missing a nutty sesame flavour. The addition of peanut butter and tahini takes this dish to another level – the perfect comfort dish. Serve with wheat flour noodles or steamed jasmine rice. – Ching He Huang, author of Stir Crazy
Serves 2 kcal 192 carbs 18.2g protein 4g fat 11.8g
1 tablespoon rapeseed oil, plus 1 teaspoon
300g (10 oz) purple aubergine, sliced into 1cm x 3cm (1/2 inch x 1 inch) strips
1 red chilli, deseeded and finely sliced
1 tablespoon Shaohsing rice wine or dry sherry
For the sauce
1 teaspoon smooth peanut butter
1 tablespoon chilli bean paste
1 teaspoon sesame paste, such as tahini
2 tablespoons low-sodium light soy sauce
1 tablespoon Chinkiang black rice vinegar or balsamic vinegar
1 tablespoon cornflour
50ml (1/4 cup) cold water
For the garnish and to serve
1 spring onion, finely sliced
1 teaspoon toasted sesame seeds
Whisk together all the ingredients for the sauce in a jug, then set aside.
Heat a wok over a high heat until smoking and add 1 tablespoon rapeseed oil. Add the aubergine strips and stir-fry for 4–5 minutes while adding small drops of water to soften the aubergine – about 100ml (1/2 cup) in total. As the water evaporates, keep adding more. Once softened, push the aubergines to one side of the wok and add 1 teaspoon rapeseed oil. Fry the sliced chilli for a few seconds, then season with the Shaohsing rice wine or dry sherry.
Give the sauce a stir, then add to the wok and cook gently, stirring and tossing all the ingredients together until the sauce is heated through and has coated the aubergines – about 2 minutes.
Garnish with the spring onion and toasted sesame seeds and serve immediately.
This is an extract from Stir Crazy by Ching He Huang.
