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.

Preparation time: 5 minutes Cooking time: 8-9 minutes V, VE, DF Serves 2

1tbsp rapeseed oil, plus 1tsp 300g purple aubergine, sliced into 1cm x 3cm strips 1 red chilli, deseeded and finely sliced 1tbsp Shaohsing rice wine or dry sherry

For the sauce

1tsp smooth peanut butter 1tbsp chilli bean paste 1tsp sesame paste, such as tahini 2tbsp low-sodium light soya sauce 1tbsp Chinkiang black rice vinegar or balsamic vinegar 1tbsp cornflour 50ml cold water

For the garnish and to serve

1 spring onion, finely sliced 1tsp toasted sesame seeds 1Whisk together all the ingredients for the sauce in a jug, then set aside.

2Heat

a wok over a high heat until smoking and add 1 tablespoon rapeseed oil. Add the aubergine and stir-fry for 4–5 minutes while adding drops of water to soften the aubergine – about 100ml in total. As it evaporates, keep adding more. 3Once

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. 4Give

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. 5Garnish

with the spring onion and toasted sesame seeds and serve immediately.