January 8, 2018
Szechuan Braised Aubergine with Garlic
Although the Szechuan region is renowned for their spicy peppercorns, this braised aubergine dish does not have any of that peppercorn-induced numbness but instead it has a smooth flavour with a strong garlic aroma. Another reason to get your five-a day in.
Pro tip: soaking the aubergine in salty water will help it cook faster and reduce the amount of cooking oil you use.
Naturally vegan and gluten-free.
- 1 large aubergine*, cut into bite-sized chunks
- pinch of salt
- 3 tbsp of vegetable oil or sunflower oil
- 4 cloves of garlic, finely diced
- 1 green bell pepper, cut into bite-sized chunks
- 1 tbsp light soy sauce
- 1/2 tsp white sugar
- 1 tsp salt
What to do:
- Put the aubergine in a basin of water with a pinch of salt. Place a weight on top of the aubergine like a large bowl. Let it sit for 10 minutes then drain it throughly
- Over medium heat, add the oil to a clean wok
- Once the wok is hot, add the aubergine. Stir it once in a while but try not to move it too much
- After about 5 minutes or until the aubergine has softened, transfer the aubergine to a plate and set aside while keeping the oil in the wok
- Add the garlic to the wok and reduce to a low heat, stirring until the oil becomes fragrant
- Add the green pepper, aubergine, soy sauce and sugar. Stir until the green peppers soften
- Add salt before serving
*aubergines are available at our Abbey St. branch