5 Spice Braised Aubergine
"This sauce is a perfect example of how to use the world's hottest chilli's but still make a sauce that has incredible flavour."
What you need...
1 large aubergine
1 knob of ginger
3 garlic cloves
1 teaspoon of chinese 5 spice mix
bunch of fresh coriander
2 tablespoon of soy sauce
1 teaspoon of honey
1 teaspoon of rice wine vinegar
2 shallots
Gekikara hot sauce
Cripsy chilli oil
2 eggs
250 grams of rice (thai jasmine)
Vegetable oil
Sesame oil (not essential)
Nuts - (pistachio/cashew)
Method!
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Chop the aubergine into chunks, salt them and leave them to the side. Rinse them in cold water after 20 minutes and pat dry in kitchen paper.
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add the ginger, garlic, 5 spice, fresh coriander, soy sauce, honey, rice wine vinegar, 1 tsp of sesame oil (for extra flavour) and a splash of gekikara hot sauce into a blender and create a paste.
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Heat some vegetable oil in a wok and add the paste and sliced shallots, when browning include the aubergine chunks. Cook until the aubergine is tender.
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Start cooking your rice, Thai jasmine or a fried rice (see the Baucey Goreng recipe on the blog) would go great with this dish. I often use the boil in the bag or microwave pouches for ease.
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Fry an egg and serve on the braised aubergine and rice, add the nuts and Drizzle with chinese garlic and chilli oil and more Gekikara hot sauce for extra heat!
