Name: Sichuan chilli eggplant and soya beans
Prep time: 10 min
Cook time: 2 h 45 min
Total time: 2 h 55 min
Yield: Serves 4
Cuisine: China
Ingredients: 60 ml (2 fl oz/¼ cup) light soy sauce; 1 teaspoon chilli flakes; 4 spring onions (scallions), thinly sliced, white and pale parts kept separate from green parts; 1.25 kg (2 lb 12 oz) eggplants (aubergine), quartered lengthways then cut into 3 cm (1¼ inch) slices; 1½ tablespoons sesame oil; 1 tablespoon cornflour (cornstarch); 80 ml (2½ fl oz/¼ cup) vegetarian oyster sauce; roasted peanuts, sliced long red chilli, chopped coriander (cilantro) and steamed rice, to serve; 2 teaspoons finely grated fresh ginger; 1 tablespoon coconut sugar or raw sugar; 2 teaspoons Sichuan peppercorns; 80 ml (2½ fl oz/¼ cup) Chinese rice wine; 4 garlic cloves, crushed or finely chopped; 220 g (7¾ oz/1½ cups) frozen shelled soya beans (edamame), thawed (see Tip); 1½ tablespoons malt vinegar

Preparation info

Serves
4

Difficulty
Medium
Ready in
3 hr

Appears in

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.

Ingredients

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

Asia
China
Main course
Vegetarian
Spicy

Method

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<

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