Fish-fragrant aubergines
- Adam Bush
Published: February 6, 2020 at 4:17 PM
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Serves 4
Easy
Total time: 1 hr and 10 mins
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The reason this dish is called ‘fish-fragrant’ is because its flavours have traditionally been used in Sichuan cuisine when cooking with fish. It's actually a vegan recipe!
Vegan
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Try this recipe for fish-fragrant aubergines, then check out more aubergine recipes including our smoky miso aubergines.
Ingredients
Nutrition
- 4 tbsp vegetable oil
- 2, cut into 2cm-thick batons aubergines
- 6 cloves, finely chopped garlic
- a thumb-sized piece, finely chopped ginger
- 2 tbsp (see cook’s notes) chilli bean paste (doubinjiang/toban jang)
- 1 tbsp light soy sauce
- 1 tbsp soft light brown sugar
- 3 tbsp (see cook's notes) chinkiang black vinegar
- 3, just the green parts, thinly sliced spring onions
- to serve cooked rice
Nutrition: per serving
-
kcal183
low
-
fat12.2g
-
saturates1g
-
carbs12.3g
-
sugars9.9g
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fibre5.5g
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protein3.3g
-
salt1.1g
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Method
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step 1
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.
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step 2
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.
Cook's notes
- Chilli bean paste, otherwise known as doubinjiang or toban jang, is a salty paste made from
fermented broad beans, soya beans, salt, rice and various spices. Lee Kum Kee chilli bean paste is available from Asian supermarkets and ocado.com. - Chinkiang black vinegar is a rice-based vinegar used widely in Chinese cuisine – it is available from Asian supermarkets and souschef.co.uk.
Have you tried our mapo tofu recipe yet?
We've also got plenty more delicious aubergine recipes...
Authors
Adam BushDeputy food editor
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