Fish Fragrant Aubergine

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For those who are not familiar with this dish, fish fragrant aubergine or eggplant does not contain fish. This popular Sichuan classic dish derives its name from all the seasonings and aromatics used to flavour the cooking of fish, e.g/ garlic, ginger, chilli, spring onion,...etc. The aubergines can be deep-fry, shallow-fry or steamed before mixing in the sauce. Here, I have used the 'steamed' method for a healthier option, which does not compromise its final flavour. It can be served as a main meal with rice, as a side-dish with other dishes or even as a salad eaten cold. The original recipe of 'fish fragrant' also uses pork mince which I have omitted to make it vegan-friendly.


Prep 10 mins  Cooking time 20 mins

INGREDIENTS:

2 aubergines or eggplants

3 stalks of spring onion, chopped

3 cloves of garlic, chopped finely

1 tsp ginger, chopped finely

2 Tbsps oil

2 tsps toasted sesame seeds 

Sauce

 1 1/2 Tbsps light soy sauce

2 tsps sesame oil

1 tsp chilli flakes

1 tsp Chinkiang black vinegar

1 1/2 Tbsps doubanjiang or broad bean paste

80 ml water


METHOD:

1) Cut the aubergines into half lengthways and then, into thirds (about 5 cm batons);

2) Place the aubergines in a colander and add the salt. Massage evenly into the aubergines and leave for approximately 15 minutes. This step is used to draw any moisture out of the aubergines so that they will absorb more of the sauce flavours. However, it is not needed if using japanese variety of eggplants;

3) Rinse the aubergines throughly afterwards;

4) Arrange them in a steamer tray with its flesh facing upwards. Steam for 15-20 minutes - check that the flesh is cooked through and then, shred them slightly with 2 forks;

5) Add all the sauce ingredients together in a pot and cook gently until it starts to simmer;

6) Place the chopped aromatics, ie./spring onions, ginger and garlic in a heatproof bowl;

7) Heat up the oil until it starts to smoke, then pour it carefully into the aromatics. Stir to mix well before pouring in the sauce;

8) Finally, pour the sauce and aromatics onto the shredded aubergines. Serve immediately and garnish with the toasted sesame seeds.

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