Sichuan aubergines

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Trim the aubergines, then quarter them lengthways and cut each piece in half widthways to give roughly 4cm-long pieces.

Step 2

Place these in a bowl, add the oil and mix well to ensure that each piece is well coated.

Step 3

Put a large non-stick frying pan over a medium-high heat and, when hot, place the aubergines in the pan flesh side down.

Step 4

Don't overcrowd the pan: do this in batches to ensure the aubergines cook in a single layer.

Step 5

Cook each batch for around 6 to 8 minutes, turning them over every 2 minutes, until golden tender and cooked through, then remove to a plate.

Step 6

In a small bowl, mix together the ginger, garlic, sugar, vinegar, chilli bean sauce and cornflour, then add a few tablespoons of the stock to loosen.

Step 7

Set the same pan over a medium heat and add the sauce and the remaining stock.

Step 8

Bring to the boil, then turn the heat down to a gentle simmer and cook for around 3 minutes, just long enough for the sauce to thicken and coat the back of a spoon.

Step 9

Return the aubergines to the pan and mix well with the sauce: you want each piece of aubergine to be wearing a silky jacket of the ruby-red sauce.

Step 10

Simmer for another minute, then remove from the heat.

Step 11

Taste and add salt if need be, then transfer to a serving dish and scatter over the spring onions.