This is possibly the best recipe ever. If you like hot chinese food, then this is for you.


Sea-spiced aubergines

Serves 4

750g aubergines
1/2 tbs olive oil
10 garlic cloves, crushed
A large thumb sized piece of fresh root ginger, peeled and finely chopped
2-4 red/green chillis, sliced
50ml vegetable stock
3/4 tbs yellow bean sauce
1 tbs Chinese rice wine or dry sherry, or white wine
1 tsp shoyu or tamari sauce, or soy.
Several handfulls of chopped spring onions or chives

Preheat the oven to 200C/Gas 6. Put the whole aubergines in a foil-lined roasting tin and bake for 30-35 minutes until they are soft and wrinkly. Remove and set aside to cool, then cut into 2.5cm cubes. Heat the oil over a high heat, add the garlic, ginger and chilli and stir-fry for a few seconds until fragrant. Stir in the stock, bean sauce, rice wine and shoyu sauce. Bring to the boil and reduce if needed. Add the aubergine cubes and simmer for about 5 minutes. Stir in the spring onions and serve immediately.


Slightly adapted from a version here and elsewhere.

This post was originally on LiveJournal.