Hot aubergine pasta with black beans and peanut butter sauce

Name: Hot aubergine pasta with black beans and peanut butter sauce
Yield: Serves 6-8
Cuisine: Chinese
Ingredients: 450 g fresh or dried penne pasta; 1 aubergine, cut into 1 cm dice; 1 tablespoon sesame oil; 4 tablespoons vegetable or sunflower oil; 1 small green chilli, deseeded and finely chopped; 2 tablespoons dried Chinese black beans, chopped; 1 garlic clove; 2.5 cm piece of root ginger, peeled and finely chopped; 1 tablespoon sugar; 2 tablespoons hoisin sauce; 1 tablespoon smooth peanut butter; 3 spring onions, finely chopped; 2 tablespoons chopped fresh coriander

Preparation info

Serves
6-8

Difficulty
Easy

Appears in

Pure Vegetarian

By Paul Gayler

Published 2006

About

The Chinese black beans called for in this recipe are soya beans that have been fermented and salted.

Ingredients

450 g fresh or dried penne pasta
4 tablespoons vegetable or sunflower oil
1

Asia
China
Vegetarian
Pasta

Method

Cook the penne in a large pan of boiling salted water until al dente and drain well. Heat both oils in a wok or large frying pan, add the diced aubergine, ginger and garlic and stir-fry over a low heat for 2-3 minutes. Add the black beans and green chilli and stir for a further 2 minutes. Add the sugar, hoisin sauce and peanut butter and cook until reduced and thickened. Add the pasta to the sa