Sichuan Chilli Eggplant And Soybeans Recipe

Feel free to adjust the amount of chilli, depending on your heat tolerance. Cubes of firm tofu or green beans can be used in place of the soybeans.

Serves:

Preparation time:

10 minutes + 1 hour standing

Cooking time:

2¾ hours (slow cooker)
1 hour (stovetop)

Ingredients

1.25 kg (2 lb 12 oz) eggplants (aubergine), quartered lengthways then cut into 3 cm (1¼ in) slices
1½ tablespoons sesame oil
4 garlic cloves, finely chopped
2 teaspoons Sichuan peppercorns, toasted, coarsely crushed
2 teaspoons finely grated ginger
4 tablespoons Chinese rice wine
4 tablespoons oyster sauce
1 teaspoon chilli flakes
3 tablespoons light soy sauce
1½ tablespoons malt vinegar
1 tablespoon coconut sugar or raw sugar
1 tablespoon cornflour (cornstarch)
4 spring onions (scallions), thinly sliced, white and pale parts kept separate from green parts
220 g (7¾ oz/1½ cups) frozen shelled soybeans (edamame), thawed
Roasted peanuts, sliced red chilli, chopped coriander (cilantro) and steamed rice, to serve

Method

In the slow cooker

1. Sprinkle the aubergine with salt and set aside in a large colander set over a bowl for 1 hour.

2. Rinse the aubergine and pat dry with paper towel. Working in batches, heat 2 teaspoons of the oil in a large frying pan or wok over medium–high heat and sear a third of the aubergine for 2 minutes each side, then transfer to the slow cooker. Repeat with the remaining oil and aubergine.

3. In a bowl, combine the garlic, peppercorns, ginger, rice wine, oyster sauce, chilli flakes, soy sauce, vinegar, sugar, cornflour, the white and pale green parts of the spring onions and 250 ml (9 fl oz/1 cup) of water. Whisk well, then transfer to the slow cooker. Cook on high for 2¼ hours, then stir in the soybeans and cook for a further 15 minutes.

4. Scatter with the spring onion greens, peanuts, chilli and coriander, then serve with rice.

On the stovetop

1. Sprinkle the aubergine with salt and set aside in a large colander set over a bowl for 1 hour.

2. Rinse the aubergine and pat dry with paper towel. Working in batches, heat 2 teaspoons of the oil in a large heavy-based saucepan over medium–high heat and sear a third of the aubergine for 2 minutes each side, then transfer to the slow cooker. Repeat with the remaining oil and aubergine, then return all the aubergine to the pan.

3. In a bowl, combine the garlic, peppercorns, ginger, rice wine, oyster sauce, chilli flakes, soy sauce, vinegar, sugar, cornflour, the white and pale green parts of the spring onions and 250 ml (9 fl oz/1 cup) of water. Whisk well, then add to the saucepan. Cover with a lid and simmer for 45 minutes until the aubergine is tender. Stir in the soybeans and cook for 5 minutes to warm through.

4. Scatter with the spring onion greens, peanuts, chilli and coriander, then serve with rice.

Recipe extracted from Slow Cooking by Olivia Andrews, (£18.99, Murdoch Books) www.murdochbooks.co.uk
Photography by Steve Brown

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