Sichuan aubergines with ginger, garlic and chilli

Aubergine is a veg that can stand up to some spice; it’s particularly at ease with the Sichuan trio of ginger, garlic and a blast of chilli. Serve alongside a bowl of steaming brown basmati rice.

Serves 4
4 large aubergines (about 1.2kg)
A pinch of salt
100ml vegetable oil

For the sauce
2 tbsp cornflour
3 tbsp vegetable oil
2 tbsp Sichuan chilli bean paste
1 chile de árbol or 2 Sichuan chillies, crumbled
2cm ginger, peeled and finely chopped
3 garlic cloves, finely chopped
250ml chicken or vegetable stock
2 tbsp dry sherry
1 tbsp brown rice vinegar
2 tbsp soft brown sugar
4 spring onions, finely sliced
1 small bunch coriander, roughly chopped

1 Cut the aubergines into rounds about 1-2cm thick, then cut the rounds in half. Sprinkle them with a little salt and leave to drain in a colander over the sink or on the draining board for at least half an hour, to draw out any excess water.

2 Preheat the oven to 220C/425F/gas mark 7. When the aubergines are drained, toss them in the vegetable oil and roast in the oven for 30-40 minutes, until the aubergines are completely soft and a tempting golden on the outside.

3 Meanwhile, prepare the sauce. Mix the cornflour with 2 tbsp water. Heat the oil in a large wok and when hot, add the chilli bean paste. As soon as it starts sizzling, add the chilli, ginger and garlic and stir-fry for a minute or two, taking care not to burn the chilli and garlic or the sauce will taste bitter.

4 Pour in the stock and cornflour paste and cook for a few minutes to allow the sauce to thicken, then add the sherry, vinegar and sugar and simmer together for a few minutes to allow the flavours to meld.

5 Pour the sauce over the aubergines and scatter with the spring onions and coriander.
Thomasina Miers, Chilli Notes (Hodder and Stoughton)