Food and Travel Magazine | Sichuan sticky aubergine
Coated in a deep red sauce flavoured with chillis, fish sauce, syrup and Chinese black vinegar, this fiery dish spells celebration for aubergine fans…
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Ingredients
- 1kg aubergine, sliced into 1cm-thick batons
- 2tsp salt flakes
- 175g golden syrup
- 60ml Chinese black vinegar
- 90g soybean chilli paste
- 60g crispy chilli oil with peanuts
- 2tbsp fish sauce
- juice 1 lemon
- 110g cornflour
- oil, for shallow-frying
- 2 small red chillies, thinly sliced
- 3 garlic cloves, thinly sliced
- 2tbsp toasted white sesame seeds
- spring onion, sliced, to serve
- steamed rice, to serve
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