Sichuan Braised Aubergine with Jasmine Rice
Sichuan-style aubergine stir-fry with salted aubergine, soy, black vinegar, sesame oil, garlic, ginger, chilli bean paste, and sugar.
- 300 g aubergine
- 75 g jasmine rice
- 2 tbsp soy sauce
- 1 tbsp black rice vinegar
- 2 tsp sesame oil
- 20 ml vegetable oil
- 3 pieces garlic cloves
- 15 g fresh ginger
- 2 pieces spring onions
- 15 g chilli bean paste
- 10 g caster sugar
- 10 g cornflour
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Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →- Step 1
Rinse jasmine rice until water runs clear, then cook in 150ml boiling water for 12-15 minutes until tender
- Step 2
Cut aubergine into 3cm chunks and salt lightly, leave for 10 minutes then pat dry
- Step 3
Mix soy sauce, black vinegar, sesame oil, sugar and 60ml water in a small bowl
- Step 4
Mix cornflour with 2 tbsp water to make a slurry
- Step 5
Heat vegetable oil in a wok over high heat, add aubergine and stir-fry for 5-6 minutes until golden
- Step 6
Add minced garlic, ginger and chilli bean paste, stir-fry for 1 minute until fragrant
- Step 7
Pour in sauce mixture, bring to boil then reduce heat and simmer for 8-10 minutes until aubergine is tender
- Step 8
Stir in cornflour slurry and cook for 1 minute until sauce thickens
- Step 9
Garnish with sliced spring onions and serve over jasmine rice
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