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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for Simmering Sichuan-Style Aubergines?
The preparation time for Simmering Sichuan-Style Aubergines with jasmine rice, toasted peanuts & pickled peppers is between 30 and 45 minutes.
What is the total time required to make Simmering Sichuan-Style Aubergines with jasmine rice, toasted peanuts & pickled peppers?
The total time required to make Simmering Sichuan-Style Aubergines with jasmine rice, toasted peanuts & pickled peppers is between 40 and 65 minutes.
How many servings does Simmering Sichuan-Style Aubergines provide?
4 servings
What are the main ingredients in Simmering Sichuan-Style Aubergines?
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
What is the nutritional information of Simmering Sichuan-Style Aubergines?
Calories: 793, Carbs: 125 grams, Fat: grams, Protein: 22 grams, Sugar: 26.9 grams, Salt: 1735 grams
How do I prepare Simmering Sichuan-Style Aubergines?
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. 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. 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!
What should be prepared from my kitchen to make Simmering Sichuan-Style Aubergines?
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
How many calories does Simmering Sichuan-Style Aubergines have?
793 calories
How much fat content does Simmering Sichuan-Style Aubergines have?
grams
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