This photo is a bit dark in colour but the flavours are vibrant and delicious and we’re now converts to soaking aubergine in brine before stir-frying to give a soft, velvety texture.
Hot & Sour Aubergine – serves 2
- 1 large or 2 medium aubergines, cut into long batons
- 100g green beans, halved
- 2 tbsp vegetable oil
- 1 large onion, thickly sliced
- 1 red chilli, deseeded and thinly sliced
FOR THE SAUCE:
- 2 tbsp light soy sace
- 2 tbsp dark soy sauce
- 1 tbsp tomato purée
- 2 tbsp Chinese black vinegar or balsamic vinegar
- 1 tbsp golden caster sugar
- 1 tsp cornflour dissolved in 2 tbsp water
- cooked rice, to serve
Put the aubergine slices into a bowl of lightly salted water and leave to soak for 30 minutes, then drain and pat dry.
Blanch the green beans in boiling water for a minute, then rinse in cold water and drain.
Combine all of the sauce ingredients in a small bowl and set aside.
Heat the oil in a large frying pan or wok over a medium-high heat, then cook the aubergine until well browned on all sides. When the aubergine is starting to take on a good colour, add the onion and chilli and continue to stir-fry for 4 minutes or until soft.
Add the sauce and green beans, cover with a lid, then turn down the heat and simmer for 2 minutes or until the aubergine is soft. Serve with rice.
(Original recipe from BBC Good Food)