World Cuisine

  • 2 large aubergines, cut into 1.5 x 3.5 cm (¾ x 1½ inch) batons
  • low-calorie cooking spray
  • 1 small onion, thinly sliced
  • 4 garlic cloves, crushed
  • 2 teaspoons peeled and grated fresh root ginger
  • 1 red chilli, thinly sliced
  • 3 tablespoons tomato purée
  • 1 teaspoon dried chilli flakes
  • 1 teaspoon Szechuan peppercorns, crushed
  • ½ red pepper, deseeded and cut into thin strips
  • ½ yellow pepper, deseeded and cut into thin strips
  • 250 ml (8 fl oz) hot vegetable stock
  • 3 tablespoons light soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon clear honey
  • 1 tablespoon cornflour, mixed to a paste with 2 tablespoons cold water
  • 6 spring onions, thinly sliced
  • chopped mint and coriander leaves, to garnish

Spray the aubergine batons lightly with cooking spray in a large shallow dish and toss to mix well.

Heat a large nonstick frying pan over a medium heat, add the aubergines and stir-fry for about 3–4 minutes until lightly browned. Remove and set aside.

Wipe the pan clean with kitchen paper, re-spray with cooking spray and heat over a medium heat. Add the onion, garlic, ginger and chilli and stir-fry for a few seconds. Stir in the tomato purée, chilli flakes and crushed peppercorns, then return the aubergines to the pan and add the peppers. Pour in the hot stock and bring to the boil, then reduce the heat to medium and simmer for 5–6 minutes until the aubergine is soft and tender. Add the soy sauce, vinegar and honey, then stir in the cornflour paste and cook, stirring constantly, for about 3–4 minutes until the sauce has thickened.

Spoon the aubergine mixture into a large serving dish and sprinkle with the spring onions, then garnish with the herbs and serve immediately with jasmine rice or noodles.

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