Szechuan-Style Aubergine

This is quite involved but glamorous. It is pictured here with Cold Peking Pork. Chill both dishes, then arrange prettily on a platter together.


Ingredients:
2 aubergines, about 450g (1 pound) each
450 ml (3/4 pint) vegetable oil
1 teaspoon finely grated ginger
1 teaspoon finely chopped garlic


Sauce:
5 tablespoons dark soy sauce
4 teaspoons vinegar
4 teaspoons rice wine or dry sherry
2 tablespoons sugar
1 teaspoon sesame oil
1 teaspoon chilli oil (optional)
1 to 2 teaspoons sweet chilli sauce

Serves 6.

Preparation:
Slice off and discard the stalk end of the aubergines, but do not peel them. Cut in half lengthways, then into wedges each about 2.5 cm (1 inch) thick. Cut the wedges into 5 cm (2 inch) thick lengths.

Combine the sauce ingredients and stir until sugar dissolves.

Cooking:
Heat the peanut oil in a wok or frying pan, or use a deep fryer appliance. Fry half the pieces of aubergine at a time on high heat, turning the pieces so that they are evenly browned. Let them cook to a dark golden brown, then lift them out with a slotted spoon and drain on paper towels. When all the pieces of aubergine have been fried, set them aside to cool. The oil that remains may be strained and used again.

Heat 1 tablespoon oil in the pan. Add the ginger and garlic, and stir quickly over medium heat until they turn golden.
Add the sauce mixture, bring to the boil, then return the aubergine and cook over high heat, turning the aubergine pieces over until most of the sauce is absorbed.
Transfer to a serving dish as soon as cooking is completed (don't leave the aubergine in the wok or a metallic taste will develop). Serve warm or cold.

This is based on Charmaine Solomon's recipe in her book,"Mastering the Art of Chinese Cooking".