Sichuan chilli eggplant and soya beans


Preparation info

  • Serves


    • Difficulty


    • Ready in

      3 hr

Appears in

Slow Cooker Vegetarian

Slow Cooker Vegetarian

By Katy Holder

Published 2018

  • About

Feel free to adjust the amount of chilli, depending on your heat tolerance. Cubes of firm tofu or green beans can be used in place of the soya beans.


  • 1.25 kg (2 lb 12 oz) eggplants (aubergine), quartered lengthways then cut into 3 cm (1¼ inch) slices


Sprinkle the eggplant with salt and set aside in a large colander set over a bowl for 1 hour.

Rinse the eggplant and pat dry with paper towel.

Meanwhile, put the Sichuan peppercorns in a cold, small frying pan over medium heat. Toast, stirring so they don’t burn, for 3–4 minutes until fragrant. Coarsely crush.

Working in batches, heat 2<