Fluffy jasmine rice smothered in saucy Sichuan aubergines and a sticky-red-pepper-chilli-bean flavour shebang!? Top that with spring onions, edamame beans, crunchy peanuts and man, oh, man, you have a party to get to!
Simmering Sichuan-Style Aubergines
Simmering Sichuan-Style Aubergines
with jasmine rice, toasted peanuts & pickled peppers
Hands on Time: 30 - 45 minutes
Overall Time: 40 - 65 minutes
Ingredients:
- Aubergine
- Chilli Sauce
- Cornflour
- Edamame Beans
- Fresh Basil
- Fresh Chilli
- Fresh Chillies
- Garlic Clove
- Garlic Cloves
- Jasmine Rice
- Peanuts
- Pickled Bell Peppers
- Sesame Oil
- Spring Onion
- Spring Onions
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
BUBBLE BUBBLE
Boil the kettle. Rinse the rice and place in a pot over a medium-high heat. Submerge in 225ml of boiled 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.
NUTS FOR NUTS
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.
A VEG OF MANY NAMES
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.
GORGEOUS SAUCE
Place the cornflour in a bowl and gradually mix in 30ml 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 sauce, the shelled edamame beans and ¾ of the chopped peppers. Pour in 200ml 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 ½ 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, the remaining basil leaves and remaining chopped peppers. Stunning, Chef!
Jasmine Rice - 100ml
Peanuts - 10g
Aubergine - 250g
Cornflour - 15ml
Spring Onion - 1
Garlic Clove - 1
Fresh Chilli - 1
Chilli Sauce - 37,5ml
Pickled Bell Peppers - 50g
Edamame Beans - 100g
Sesame Oil - 7,5ml
Fresh Basil - 8g
BUBBLE BUBBLE
Boil the kettle. Rinse the rice and place in a pot over a medium-high heat. Submerge in 450ml of boiled 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.
NUTS FOR NUTS
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.
A VEG OF MANY NAMES
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.
GORGEOUS SAUCE
Place the cornflour 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 sauce, shelled edamame beans and ¾ of the chopped peppers. Pour in 400ml 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 ½ 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, the remaining basil leaves and remaining chopped peppers. Stunning, Chef!
Jasmine Rice - 200ml
Peanuts - 20g
Aubergine - 500g
Cornflour - 30ml
Spring Onions - 2
Garlic Cloves - 2
Fresh Chilli - 1
Chilli Sauce - 80ml
Pickled Bell Peppers - 100g
Edamame Beans - 200g
Sesame Oil - 15ml
Fresh Basil - 15g
BUBBLE BUBBLE
Boil the kettle. Rinse the rice and place in a pot over a medium-high heat. Submerge in 600ml of boiled 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.
NUTS FOR NUTS
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.
A VEG OF MANY NAMES
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.
GORGEOUS SAUCE
Place the cornflour in a bowl and gradually mix in 60ml 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 sauce, shelled edamame beans and ¾ of the 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 ½ 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, the remaining basil leaves and remaining chopped peppers. Stunning, Chef!
Jasmine Rice - 300ml
Peanuts - 30g
Aubergine - 750g
Cornflour - 45ml
Spring Onions - 3
Garlic Cloves - 3
Fresh Chillies - 2
Chilli Sauce - 107,5ml
Pickled Bell Peppers - 150g
Edamame Beans - 300g
Sesame Oil - 22,5ml
Fresh Basil - 25g
BUBBLE BUBBLE
Boil the kettle. Rinse the rice and place in a pot over a medium-high heat. Submerge in 900ml of boiled 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.
NUTS FOR NUTS
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.
A VEG OF MANY NAMES
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.
GORGEOUS SAUCE
Place the cornflour 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 sauce, shelled edamame beans and ¾ of the chopped peppers. Pour in 600ml 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 ½ 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, the remaining basil leaves and remaining chopped peppers. Stunning, Chef!
Jasmine Rice - 400ml
Peanuts - 40g
Aubergine - 1kg
Cornflour - 60ml
Spring Onions - 4
Garlic Cloves - 4
Fresh Chillies - 2
Chilli Sauce - 155ml
Pickled Bell Peppers - 200g
Edamame Beans - 400g
Sesame Oil - 30ml
Fresh Basil - 30g
Woolies Products in this dish
