"Si-Xianjian Aubergine"

Ingredients

5 chinese aubergine, sliced into semi-cylinders
6 cloves garlic
2 tbsp ginger paste
2 tsp sichuan pepper, crushed
1 tsp chili flakes
3 tsp cumin
2 tbsp soy sauce
2 tsp sweet soy sauce
2 tsp black vinegar
2 tbsp gochujang
4 tbsp peanut oil
2 spring onions, thinly sliced

Method

Salt 5 chinese aubergine, sliced into semi-cylinders in a colander
Leave for 30 minutes, turning occasionally
Microwave aubergine for 2 minutes
Fry aubergine in peanut oil until soft and browned, set aside
Heat 4 tbsp peanut oil, add 1 tsp chili flakes and 2 tsp sichuan pepper, crushed
Add 6 cloves garlic and 2 tbsp ginger paste
Add 2 tbsp gochujang and fry until oil turns red
Add aubergine
Add 2 tbsp soy sauce, 2 tsp sweet soy sauce, 2 tsp black vinegar
Reduce until glossy, optionally adding water if needed
Sprinkle in 3 tsp cumin
Garnish with 2 spring onions, thinly sliced