Sichuan chilli eggplant and soya beans

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Preparation info

  • Serves

    4

    • Difficulty

      Medium

    • 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.

Ingredients

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

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<