This is the third and final recipe in the Aubergine series for this season. Designed to convert even the most stubborn of aubergine haters out there. The previous two recipes were Berenjenas con Miel (Andalucian Fried Aubergines with Cane Honey) and Curried Aubergine with Chickpeas & Tomato.
I have to admit that I have saved the best for last. I first saw this recipe on Gary Rhodes’ Rhodes Across China series. He visited many different regions in China cooking their signature dishes. At the end of the series he cooked a banquet showcasing all of his favourite Chinese recipes. This was one of his favourites. It was from Chengdu, the capital of the Sichuan province.
“It is said that ‘China is the place for food, but Sichuan is the place for flavour’. Food from the region is famously spicy, and girls from the capital Chengdu are reputed to be the most beautiful in the country as the chillies purge their skin of impurities.
- 225-250 gr rice noodles (I used medium)
- 1 large aubergine (about 450 gr)
- vegetable oil for deep-frying
- 2 tbsp chilli bean paste
- 1 tbsp sambal oelek (pickled chilli sauce)
- 1 tbsp minced fresh ginger
- 2 cloves garlic, finely chopped
- 2 spring onions, finely chopped, green & white parts separated
- a handful of fresh coriander, stalks and leaves separated and finely chopped
- 1 tbsp shaoxing rice wine (or dry sherry)
- 200 ml veg stock
- 1 tbsp soy sauce (or kecap manis)
- 1 tbsp sherry vinegar
- 2 -3 tsp brown sugar
- 1/2 tsp salt
- 2 tsp corn flour (corn starch) mixed with 2 tbsp water
- sesame seeds
Peel the aubergine by cutting off the top and bottom and peeling with a knife from top to bottom. Cut in half lengthways and then cut into “chips” about 5cm x 1.5cm x 1.5cm.
Meanwhile cook the noodles in boiling salted water according to the instructions on the packet, drain in a colander and rinse under the cold tap to stop them cooking and sticking together. Set aside.
Heat the oil in a wok or deep frying pan until hot. Deep-fry the aubergine chips in about 3 batches until soft and golden brown. Remove with a slotted spoon and leave to drain on kitchen paper.
Carefully pour away all but 1 tbsp of the hot oil into a heat proof bowl and leave to cool before discarding. Heat the remaining tbsp of oil in the wok and add in the chilli bean paste, sambal oelek, ginger, garlic, coriander stalks and the white parts of the chopped spring onion. Stir fry for about 30 seconds
Pour in the rice wine/sherry and stock, bring to the boil and reduce for 2-3 minutes. Then put the aubergine back into the sauce.
Add the soy sauce, vinegar, sugar and salt and cook for 2 minutes. Taste for sweetness, it should be sweet, tangy and hot. Add more sugar, soy sauce or vinegar if necessary. Dissolve the cornflour in the water and add to the sauce, stir until thickened slightly.
Stir through the cooked noodles and reheat.
Serve in warm bowls garnished with the green parts of the spring onion, chopped coriander leaves and sprinkle over some sesame seeds.
This really is the best aubergine recipe out there. It converted me and I was a hater. Because the aubergine is peeled it melts right into the spicy sauce coating the noodles in beautiful deliciousness.
Try it!!
Things That Made Me Smile Today……
These beautiful hot pink flowers. I don’t know what they are but they look like bright pink feathery fans. The kind they use for Burlesque dancing…..
And these dying sunflowers look like those gorgeous big shower heads. I want…
Enjoy the rest of your weekend….
Another amazing aubergine recipe! May I also suggest a 4th eggplant-based dish that is likely to convert eggplant haters? Stuffed aubergine: Corsican or Sardinian stuffed aubergine, also called “aubergines farcies bonifaciennes”.
I will definitely look it up thanks!!
Looks good. Love the photos.
Those eggplants are simply stunning, who could hate them. I know, I know. Loved this series. Great recipe.
Amazing! I’m gonna have to go back and look at your other eggplant recipes in the series. We’re HUGE fans. This dish looks so yummy and flavorful 🙂 Buzzed
I love eggplant and just recently found out it grows well in Phoenix area! Who knew?! I’m totally getting some heirloom seeds giving it a go.
In the meantime, I am making this first thing next week!
This looks wonderful. Great photos!
Looks wonderful!! We loved the Sichuan food while traveling in China this summer. Its so spicy and delicious!! Will have to try this for sure.
I love eggplant! thanks for the recipe, this is cooking tonight 🙂
Love aubergines, one of my favourite dishes at my favourite restaurants is just aubergines with sesame seeds and a bit of chilli. Can’t wait to make this 🙂
Looks awesome. I love using sesame seeds in noodle dishes, they really add an extra sort of nutty dimension, but are incredibly subtle too.
Mmmmm…your spicy eggplant dish looks fabulous! And thanks for sharing your beautiful flower photos~
Gorgeous, gorgeous…maybe I can still convert Big Man into an aubergine lover!
We are definitely new Aubergine lovers since these recipes came out. I liked them before but I think the “maintenance man” probably wasnt so keen!! All that has changed now! thanks!
Oh wow- this is my favorite recipe of the series! And I just so happened to pick up several eggplants at the market this weekend. I am totally making this dish tomorrow night!!
There’s a very similar aubergine dish on the menu of my favourite Szechuan restaurant, though their version is just aubergine in spicy sauce. It’s so good that I’ve often been tempted to eat an entire order of that eggplant all by myself… though I usually end up playing nice and sharing with everyone else.
Sounds like the rice noodles make a proper meal of it, though, so I wouldn’t feel quite as guilty about gobbling down a an entire bowlful for dinner. 🙂
I LOVE eggplant and I’m always looking for new ways to cook it. Just bookmarked this, thanks!
Yum! I agree with Joanne…I’m a huge eggplant fan and love finding new recipes. This dish looks beautiful!
I love eggplant and don’t make it nearly as much as I should. Def need to try this recipe. Looks fantastic!
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You and I both love eggplant I guess. 🙂 It’s nice to see eggplant in noodle dish and I think I’ve never seen one before. Both eggplant and rice noodles are perfect to coat with other ingredients and sauce. This is mouth-watering delicious!!!!
I can taste the heat! And love that you added some crunch with the sesame seeds! BUZZED! 😀