Vegan recipe: Spicy aubergine with yellow bean sauce
This week’s vegan recipe is Chinese for a change, lest you get the impression I only eat Indian food (which wouldn’t be that far from the truth). Also I’ve done the photos myself – hopefully you like their bokeh-filled food porniness ;)
You could put tofu in this, and also ground pork, but since I don’t really eat the former and the latter would kill the point of Vegan Day, I’ve just made it veggie only.
– 2 large aubergines
– 2 onions
– 1/3 of a can of crushed yellow beans
– Chinese cooking wine (Shaoxing rice wine)
– 1 tbs of finely chopped fresh ginger
– 3 red dried chillis, chopped in half
– 3 fresh green chillis
- Chop the aubergines into thumb (big man thumbs) sized pieces, toss with a bit of oil and roast in the oven (about 180º) until they look like the picture to the right. They won’t be fully soft, but almost there and nicely browned.
- Meanwhile, fry the ginger in a bit of oil, and when it starts to soften (after a minute or so) add the onion, which you’ve chopped (size isn’t so important, but bigger pieces = longer cooking time) and the red chilies. Fry till the onions are soft and slightly browned. Don’t let the dried chilies burn.
- Add some rice wine – a couple of sloshes of the bottle – to the pan with the onions, then the aubergine, and then the yellow bean sauce and a bit of water. Simmer gently for about 7 or so minutes, adding more water if you need to.
- Finally, stir in the chopped green chilli. You might want to omit this if you’re not as badass as me ;)
- Serve on top of rice.