This flavour-packed recipe is from the Sichuan region of China! Fluffy jasmine rice is smothered with seared aubergine and red pepper in a sticky chilli bean sauce; with spring onion, basil, and peanuts for the perfect finish.
Fragrant Sichuan Aubergine
Fragrant Sichuan Aubergine
with jasmine rice, chilli bean sauce & toasted peanuts
Hands on Time: 30 - 45 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Aubergine
- Black Vinegar
- Chilli Bean Sauce
- Corn Flour
- Fresh Basil
- Fresh Chilli
- Garlic Clove
- Jasmine Rice
- Peanuts
- Red Bell Pepper
- Sesame Oil
- Spring Onion
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
BUBBLE THE RICE
Rinse the rice and place in a pot over a medium-high heat. Submerge in 150ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. On completion, drain if necessary and fluff up with a fork.
MMM, GROUNDNUTS
Place the peanuts in a pan over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.
PAN FRY THE AUBERGINE
Return the pan to a medium-high heat with enough oil to cover the base. When hot, fry the sliced aubergine for 4-5 minutes per side until crispy on the outside but soft in the middle. Remove from the pan on completion and allow to drain on some paper towel.
MAKE THAT GORGEOUS SAUCE
Place the corn flour in a bowl and gradually mix in 2 tbsp of water until a runny paste – this is called a slurry! Return the pan to a medium heat with another drizzle of oil if necessary. When hot, fry the white spring onion slices, grated garlic, and chopped chilli to taste for 1-2 minutes until fragrant, shifting constantly. Stir in the chilli bean sauce, black vinegar, and chopped peppers. Pour in 150ml of water and stir until incorporated. Once boiling, mix in the slurry and cook for 30-45 seconds until glossy. Gently submerge the aubergine and baste for 1-2 minutes until reheated. Pour in the sesame oil and stir in half of the basil leaves until wilted. Remove from the heat.
TUCK IN!
Dish up the fluffy jasmine rice and spoon over the saucy aubergine and peppers. Garnish with the chopped, toasted peanuts, the green spring onion slices, and the remaining basil leaves. Stunning, Chef!
Jasmine Rice - 100ml
Peanuts - 10g
Aubergine - 250g
Corn Flour - 15ml
Spring Onion - 1
Garlic Clove - 1
Fresh Chilli - 1
Chilli Bean Sauce - 30ml
Black Vinegar - 7,5ml
Red Bell Pepper - 1
Sesame Oil - 5ml
Fresh Basil - 8g
BUBBLE THE RICE
Rinse the rice and place in a pot over a medium-high heat. Submerge in 300ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. On completion, drain if necessary and fluff up with a fork.
MMM, GROUNDNUTS
Place the peanuts in a pan over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.
PAN FRY THE AUBERGINE
Return the pan to a medium-high heat with enough oil to cover the base. When hot, fry the sliced aubergine for 5-6 minutes per side until crispy on the outside but soft in the middle. Remove from the pan on completion and allow to drain on some paper towel.
MAKE THAT GORGEOUS SAUCE
Place the corn flour in a bowl and gradually mix in 45ml of water until a runny paste – this is called a slurry! Return the pan to a medium heat with another drizzle of oil if necessary. When hot, fry the white spring onion slices, grated garlic, and chopped chilli to taste for 1-2 minutes until fragrant, shifting constantly. Stir in the chilli bean sauce, black vinegar, and chopped peppers. Pour in 300ml of water and stir until incorporated. Once boiling, mix in the slurry and cook for about a minute until glossy. Gently submerge the aubergine and baste for 1-2 minutes until reheated. Pour in the sesame oil and stir in half of the basil leaves until wilted. Remove from the heat.
TUCK IN!
Dish up the fluffy jasmine rice and spoon over the saucy aubergine and peppers. Garnish with the chopped, toasted peanuts, the green spring onion slices, and the remaining basil leaves. Stunning, Chef!
Jasmine Rice - 200ml
Peanuts - 20g
Aubergine - 500g
Corn Flour - 30ml
Spring Onion - 2
Garlic Clove - 2
Fresh Chilli - 1
Chilli Bean Sauce - 60ml
Black Vinegar - 15ml
Red Bell Pepper - 1
Sesame Oil - 10ml
Fresh Basil - 15g
BUBBLE THE RICE
Rinse the rice and place in a pot over a medium-high heat. Submerge in 300ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. On completion, drain if necessary and fluff up with a fork.
MMM, GROUNDNUTS
Place the peanuts in a pan over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.
PAN FRY THE AUBERGINE
Return the pan to a medium-high heat with enough oil to cover the base. When hot, fry the sliced aubergine for 5-6 minutes per side until crispy on the outside but soft in the middle. Remove from the pan on completion and allow to drain on some paper towel.
MAKE THAT GORGEOUS SAUCE
Place the corn flour in a bowl and gradually mix in 45ml of water until a runny paste – this is called a slurry! Return the pan to a medium heat with another drizzle of oil if necessary. When hot, fry the white spring onion slices, grated garlic, and chopped chilli to taste for 1-2 minutes until fragrant, shifting constantly. Stir in the chilli bean sauce, black vinegar, and chopped peppers. Pour in 300ml of water and stir until incorporated. Once boiling, mix in the slurry and cook for about a minute until glossy. Gently submerge the aubergine and baste for 1-2 minutes until reheated. Pour in the sesame oil and stir in half of the basil leaves until wilted. Remove from the heat.
TUCK IN!
Dish up the fluffy jasmine rice and spoon over the saucy aubergine and peppers. Garnish with the chopped, toasted peanuts, the green spring onion slices, and the remaining basil leaves. Stunning, Chef!
Jasmine Rice - 200ml
Peanuts - 20g
Aubergine - 500g
Corn Flour - 30ml
Spring Onion - 2
Garlic Clove - 2
Fresh Chilli - 1
Chilli Bean Sauce - 60ml
Black Vinegar - 15ml
Red Bell Pepper - 1
Sesame Oil - 10ml
Fresh Basil - 15g
BUBBLE THE RICE
Rinse the rice and place in a pot over a medium-high heat. Submerge in 600ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. On completion, drain if necessary and fluff up with a fork.
MMM, GROUNDNUTS
Place the peanuts in a large pan over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.
PAN FRY THE AUBERGINE
Return the pan to a medium-high heat with enough oil to cover the base. When hot, fry the sliced aubergine for 5-6 minutes per side until crispy on the outside but soft in the middle. Remove from the pan on completion and allow to drain on some paper towel. You will need to do this step in batches to avoid overcrowding the pan.
MAKE THAT GORGEOUS SAUCE
Place the corn flour in a bowl and gradually mix in 90ml of water until a runny paste – this is called a slurry! Return the pan to a medium heat with another drizzle of oil if necessary. When hot, fry the white spring onion slices, grated garlic, and chopped chilli to taste for 2-3 minutes until fragrant, shifting constantly. Stir in the chilli bean sauce, black vinegar, and chopped peppers. Pour in 500ml of water and stir until incorporated. Once boiling, mix in the slurry and cook for about a minute until glossy. Gently submerge the aubergine and baste for 1-2 minutes until reheated. Pour in the sesame oil and stir in half of the basil leaves until wilted. Remove from the heat.
TUCK IN!
Dish up the fluffy jasmine rice and spoon over the saucy aubergine and peppers. Garnish with the chopped, toasted peanuts, the green spring onion slices, and the remaining basil leaves. Stunning, Chef!
Jasmine Rice - 400ml
Peanuts - 40g
Aubergine - 1kg
Corn Flour - 60ml
Spring Onion - 3
Garlic Clove - 3
Fresh Chilli - 2
Chilli Bean Sauce - 120ml
Black Vinegar - 30ml
Red Bell Pepper - 2
Sesame Oil - 20ml
Fresh Basil - 30g
Woolies Products in this dish
