Fish-fragrant aubergines

1 HOUR 10 MINUTES | SERVES 4 EASY | LC

The reason this dish is called ‘fish-fragrant’ is because its flavours have traditionally been used in Sichuan cuisine when cooking with fish – a delicate balance of sweet, sour and spicy. Over time these flavour profiles have spread to other dishes and ingredients. This dish is best made ahead and then reheated, allowing the flavours to mingle.

vegetable oil 4 tbsp aubergines 2, cut into 2cm-thick batons garlic 6 cloves, finely chopped ginger a thumb-sized piece, finely chopped chilli bean paste (doubinjiang/ toban jang) 2 tbsp (see cook’s notes) light soy sauce 1 tbsp soft light brown sugar 1 tbsp chinkiang black vinegar 3 tbsp (see cook’s notes) spring onions 3, just the green parts, thinly sliced cooked rice to serve

• Heat 2 tbsp of the oil in a large non-stick frying pan and fry the aubergines over a medium heat, in batches, for 8-10 minutes until caramelised and really soft. Scoop out onto a plate using a slotted spoon.

• Add the rest of the oil with the garlic, ginger, chilli bean paste and soy, and fry for a few minutes until fragrant. Tip in 250ml of water and the aubergines back into the pan. Simmer gently for 20-30 minutes or until the aubergines are meltingly soft and the sauce has thickened and reduced. Stir through the sugar and vinegar, and spoon into a serving bowl, then sprinkle with spring onion greens. Serve with rice, if you like.

PER SERVING 183 KCALS | FAT 12.2G SATURATES 1G | CARBS 12.3G | SUGARS 9.9G FIBRE 5.5G | PROTEIN 3.3G | SALT 1.1G