Sichuan soy and chilli roasted aubergines
These perfectly seasoned and roasted aubergines make a delicious side dish. The zingy chilli, toasted sesame oil, sweet honey and salty soy sauce work together to elevate this dish to the next level.
- Prepare10 mins
- Cook1 hr
- Total time1 hr 10 mins
- ½ tsp Sichuan peppercorns, lightly crushed
- 4 clove/s garlic
- 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 aubergine
- 1 tbsp sesame seeds
- 1 tsp toasted sesame oil
- 4 salad onions, shredded
Preheat the oven to 200ºC, 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.
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.
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.
Typical values per serving when made using specific products in recipe