Sichuan braised eggplant
Ingredients
- 4 eggplants, cut into ⅛'s
- 1 block tofu
- 1 onion, sliced
- 2cm ginger, minced
- 5 garlic cloves, minced
- 100g spring onions, finely sliced
- 2 green peppers, sliced
- 1 tbsp cornflour
- 4 tbsp doubanjiang
- 2 tbsp light soy sauce
- 2 tbsp rice vinegar
- ½ tbsp brown sugar
- Rice
Steps
- Heat the oven to 200°C and line a baking tray. Rub the eggplant all over with oil and salt, then arrange on the tray.
- Roast for 20-25 minutes, turning once halfway, until golden brown. Remove and put to one side.
- Meanwhile drain and press the tofu. Once done pat dry and crumble into mince.
- In a small bowl mix the cornflour with 2 tablespoons of water, then stir in the doubanjiang, soy sauce, rice vinegar, sugar and 300ml water.
- Heat oil in a frying pan heat on medium heat. Add the onion, ginger, garlic and spring onion whites, stir-fry until fragrant.
- Add the tofu and cook, stirring, until it’s browned. Add the green pepper and cook until just softened.
- Add the eggplant and sauce, bring to a simmer and leave to thicken. Serve over rice and top with spring onion greens.