Sticky Sichuan-style aubergines
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 2–4
The secret to these gloriously sticky aubergines is to add the delicious dressing whilst hot.
By Matt Tebbutt
From Saturday Kitchen
Ingredients
For the aubergine
- vegetable oil, for deep fat fryer
- 30g/1oz plain flour
- 40g/1½oz rice flour
- 15g/½oz cornflour
- 1 free-range egg
- 120ml/4fl oz almond milk
- 1 large aubergine, cut into 2–3cm/¾in–1¼in dice
For the dressing
- 2 garlic cloves, crushed
- 1 tbsp finely chopped fresh ginger
- 2 tbsp brown sugar
- 1 tbsp Chinese black vinegar
- ½ tsp crushed Sichuan peppercorns
- 1 tbsp chilli garlic sauce
- 100ml/3½fl oz light soy sauce
- 1 tsp toasted white sesame seeds
- ½ tsp sesame oil
- 1 tbsp cornflour, to thicken
- salt and freshly ground black pepper
For the garnish
- 2 tbsp crispy shallots
- 2 spring onions, finely sliced
- 2 tbsp coriander sprigs
- 1 red chilli, finely sliced
Method
To make the aubergine, preheat a deep fat fryer to 180C/350F. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
Mix together the plain flour, rice flour and cornflour in a shallow bowl. In a separate shallow bowl, whisk together the egg and almond milk to form a batter.
When the oil is hot enough to fry, dip the aubergine pieces first into the flour mix and then the batter. Deep fry until golden and crisp and set aside on a plate lined with kitchen roll.
To make the dressing, place all the ingredients except the cornflour into a saucepan over a medium heat and mix together. Whisk in the cornflour to thicken, this will take 2–4 minutes. Taste and season with salt and freshly ground black pepper if needed.
Spoon the hot dressing over the aubergines. To serve, garnish with the crispy shallots, spring onions, coriander and red chilli.
