Sichuan Aubergine Wedges with Black Bean Sauce

Name: Rukmini Iyer Sichuan Aubergine Steaks Recipe | Easy BBQ Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: Serves 4
Ingredients: 3 tbsp black bean sauce; 1 tbsp sesame oil; 2 aubergines, cut into 2cm slices; 2 tbsp sesame oil; 1 tbsp rice vinegar; 4 spring onions, finely sliced; 1 fresh red chilli, finely sliced; 1 clove of garlic, finely chopped or grated; 5cm fresh ginger, finely chopped or grated; 1 tsp caster sugar

by Rukmini Iyer from The Green Barbecue

Dressed with chilli, garlic, ginger and soy, these quick and easy aubergine wedges, cooked in black bean sauce, are a perfect vegan barbecue side.

Vegetarian Vegan Dairy-Free Quick

Serves 4

Total 30 min

Prep 15 min

Cook 15 min

Easy

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Introduction from Rukmini Iyer

Aubergines cooked with black bean sauce are ridiculously moreish – serve them alongside a range of other South East Asian inspired dishes for a themed barbecue.

Ingredients

3 tbsp black bean sauce

1 tbsp sesame oil

2 aubergines, cut into 2cm slices

For the dressing:

2 tbsp sesame oil

1 tbsp rice vinegar

4 spring onions, finely sliced

1 fresh red chilli, finely sliced

1 clove of garlic, finely chopped or grated

5cm fresh ginger, finely chopped or grated

1 tsp caster sugar

Essential kit

You will need: a barbecue.

Method

Mix the black bean sauce with the sesame oil in a large bowl, then gently stir through the aubergine slices until evenly coated.

Once your barbecue is good and hot, cook the aubergine slices for 6–7 minutes per side, until lightly charred and cooked through.

For the dressing, mix the sesame oil, vinegar, spring onions, chilli, garlic, ginger and sugar. (The black bean sauce has a lot of salt in, so there’s no extra salt in the dressing.)

Once the aubergines are done, arrange them on a platter and pour over the dressing. Taste and adjust the seasoning if needed, and serve hot.

Preview