Vegetarian Recipes - Braised Aubergine and Courgettes Recipe

Ingredients

• 1 aubergine (eggplant), about 350g/12oz

• 2 small courgettes (zucchini)

• 15ml/1 tbsp vegetable oil

• 2 garlic cloves, finely chopped

• 2 fresh red chilies, seeded and finely chopped

• 1 small onion, diced

• 15ml/1 tbsp black bean sauce

• 15ml/1 tbsp soy sauce

• 45ml/3 tbsp cold water

• salt

• chili flowers (optional), to garnish

Serves 4

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Method:

1. Trim the aubergine and slice it in half lengthways, then across into 1cm/1/2in thick slices. Layer the slices in a colander; sprinkling each layer with salt. Leave the aubergine to stand for about 20 minutes.

2. Roll cut the courgettes by slicing off one end diagonally, then rolling the courgette through 180 degrees and taking off another diagonal slice, which will form a triangular wedge. Make more wedges of courgette in the same way.

3. Rinse the aubergine slices well, drain and dry thoroughly on kitchen paper.

4. Heat the oil in a wok or non-stick frying pan. Stir-fry the garlic, chilies and onion with the black bean sauce for a few seconds.

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

6. Stir in the courgettes, soy sauce and measured water. Cook, stirring occasionally for 5 minutes. Serve hot, garnished with chili flowers.

Note: Fresh vegetables and red chilies form the basis of a dish that is simple, spicy and looks quite sensational. Serve it as an impressive accompaniment, or with rice or noodles as a main vegetarian meal.