Sides and Salads Recipes - Braised Aubergine and Courgettes Recipe

Ingredients

• 1 large aubergine (eggplant), halved and sliced

• 2 small courgettes (zucchini)

• 2 fresh red chilies

• 2 garlic cloves

• 15ml/1 tbsp vegetable oil

• 1 small onion, diced

• 15ml/1 tbsp black bean sauce

• 15ml/1 tbsp dark soy sauce

• 45ml/3 tbsp cold water

• salt

Serves 4

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Method:

1. Layer all the slices of aubergine in a colander, sprinkling each layer with salt. Leave the aubergine in the sink to stand for about 20 minutes. Cut the courgettes into wedges.

2. Remove the stalks from the chilies, cut them in half lengthways and scrape out and discard the pith and seeds. Chop the chilies finely.

3. Cut the garlic cloves in half. Place them cut side down and chop them finely by slicing first in one direction and then in the other.

4. Rinse the aubergine slices under cold running water to remove the salt. Drain and dry thoroughly on kitchen paper.

5. Heat the oil in a wok or non-stick frying pan. Quickly stir-fry the garlic, chilies and onion with the black bean sauce.

6. Add the aubergine and stir-fry for 2 minutes, sprinkling over a little water to prevent them from burning.

7. Stir in the courgettes, soy sauce and water. Cook, stirring often for 5 minutes. Spoon into a heated dish and serve.