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Main course · Chinese

Mapo Aubergine with Chilli Bean Paste

30 min Serves 4 ~150 kcal/serving ~£4.20 (£1.05/serving) Contains-nutsDairy-freeVeganVegetarian

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Ingredients

  • 500 g aubergines, cubed
  • 2 tbsp doubanjiang (chilli bean paste)
  • 3 garlic cloves
  • 1 tsp fresh ginger, grated
  • 3 spring onions, finely sliced
  • 1 tsp sichuan peppercorns
  • 1 tbsp light soy sauce
  • 1 tsp cornflour
  • 150 ml vegetable stock
  • 3 tbsp groundnut oil

Nutrition (per serving)

Calories
150 kcal
Protein
2.8 g
Carbohydrate
7.2 g
of which sugars
4 g
Fat
11.1 g
of which saturates
1.9 g
Fibre
4.7 g
Salt
2.27 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Toss the aubergine cubes with a pinch of salt and leave for 10 minutes, then pat dry with kitchen paper.

  2. 2

    Heat half the groundnut oil in a wok and fry the aubergine for 6 minutes, turning often, until golden and softened, then lift out.

  3. 3

    Toast the sichuan peppercorns in a dry pan for 30 seconds until fragrant, then grind roughly in a pestle and mortar.

  4. 4

    Add the remaining oil to the wok with the garlic, fresh ginger and doubanjiang, and fry for 1 minute until fragrant and the oil turns red.

  5. 5

    Return the aubergine to the wok with the vegetable stock and light soy sauce, and simmer for 4 minutes until the aubergine is tender and the sauce has reduced.

  6. 6

    Mix the cornflour with a tablespoon of cold water, stir in and simmer for 1 minute until glossy, then stir in most of the spring onions and the ground sichuan peppercorns.

  7. 7

    Scatter with the remaining spring onions and serve with steamed rice.

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