Yu Shiang Cie Tze

This dish should be mouth numbingly hot but in a nice way!  There are a few Sichuan specific ingredients that may not be readily available at your standard supermarket but it's definitely worth making the effort of sourcing them on-line or visiting an Asian supermarket if you have one locally.

Ingredients
serves 4

1kg aubergines, (long thin variety such as Lebanese, or baby aubergines)
2 tsp Sichuan peppercorns
1 1/2 - 2 tbsp Sichuan chilli bean paste (to taste)
1 tbsp clear rice vinegar
1 tbsp light soy sauce 
1 tbsp Sichuan chilli oil
1 tbsp sesame oil
2 tsp vegetable oil
2 garlic cloves, crushed

1 medium red chilli, sliced 1 tbsp root ginger, finely chopped
3 spring onions, finely sliced
1 tbsp brown unrefined sugar

Method
If using Lebanese aubergines then cut each one in half lengthwise then half widthwise and finally in half again lengthwise. You should end up with 8 bite-size pieces.

In a large steamer bring water to the boil and place in the aubergines to steam them for 25 minutes until very soft. Transfer to a colander and leave to drain.

Meanwhile dry-roast the peppercorns in a heavy based frying pan over a medium-low heat for 3-4 minutes, shaking the pan often.  Allow to cool a little then transfer to a mortar and grind down to a powder with the pestle. Set aside.

Heat the chilli oil and vegetable oil in a small saucepan over a medium heat , then add the garlic, ginger and red chilli. Cook for 2 minutes before adding the Sichuan chilli bean paste. Stir in well and cook for a further 1-2 minutes.

Add the light soy sauce, rice vinegar, sugar, sesame oil and the ground peppercorns. Mix well. Bring to a simmer and cook for a further 2-3 minutes.  

Place the aubergines in a mixing bowl and pour the sauce over them. Gently toss to combine well.

Transfer to your serving dish and scatter over some spring onions and ginger sliced into batons.

Serve with egg fried rice.