Sichuan soy and chilli roasted aubergines

  • Preparation time: 10 minutes, plus resting
  • Cooking time: 1 hour
  • Total time: 1 hour 10 minutes, plus resting

Serves: 4


½ tsp sichuan peppercorns, lightly crushed
4 garlic cloves
15g fresh root ginger, roughly chopped
2 red chillies, deseeded and finely chopped
2 tbsp tomato purée
2 tbsp clear honey
1 tbsp light soy sauce
1 tbsp sunflower oil
½ tsp salt
2 large aubergines
1 tbsp sesame seeds
1 tsp toasted sesame oil
4 salad onions, shredded


1. Preheat the oven to 200˚C, gas mark 6. Whizz the peppercorns, garlic, ginger and chilli in a small food processor until finely chopped. Add the tomato purée, honey, soy sauce, sunflower oil, salt and 2 tbsp cold water; whizz to a loose paste.

2. Halve the aubergines lengthways, then deeply score in a criss-cross pattern, taking care not to cut through the skin. Put in a roasting tin, then spoon over the paste, pushing it into the incisions. Cover with foil and roast for 30 minutes.

3. Remove the foil, scatter over the sesame seeds and roast uncovered for a further 30 minutes, until very tender and browned. Drizzle with the sesame oil, rest for 5 minutes, then scatter over the salad onions and serve.