Sichuan Doubanjiang Adjapsandali (Georgian × Chinese)

Method

1. Cut the aubergine into batons about 8 cm long and 2 cm thick, toss with the salt and leave for 15 min. Squeeze out the liquid that comes out and pat dry with kitchen paper. Doubanjiang is salty, so this is the only salt you add.

   Add in this stepAubergine (eggplant) 500 gSalt 1 tsp

2. Heat 70% of the oil in a 26 cm wok or frying pan over medium-high heat. Fry the aubergine for 7 min, turning, until golden and soft inside. If it doesn't fit in one layer, fry in batches. Wet aubergine makes the oil spit, so dry it well first. Lift onto a plate.

   Add in this stepVegetable oil 3½ tbsp

   medium-high heat

3. Add the pepper, cut into 1 cm strips, to the same pan and stir-fry over high heat for 3 min, keeping some crunch, then set aside with the aubergine.

   Add in this stepRed bell pepper 1

   high heat

4. Turn the heat down to medium-low heat and add the remaining oil, half the chopped garlic, the chopped ginger, doubanjiang, Sichuan pepper and ground coriander. Stir for 1 min, until the oil turns red and smells fragrant; don't let it burn.

   Add in this stepVegetable oil 1½ tbspGarlic cloves 1½Fresh ginger 10 gDoubanjiang (chilli bean paste) 1½ tbspGround Sichuan pepper ½ tspGround coriander seed 1 tsp

   medium-low heat

5. Add the chopped tomatoes, soy sauce, sugar and water and simmer over medium heat for 7 min, until the tomatoes break down into a thick sauce.

   Add in this stepRipe tomatoes 300 gSoy sauce 2 tspSugar 1 tspWater 100 ml

   medium heat

6. Return the aubergine and pepper and toss gently over medium-low heat for 3 min, until coated in the reduced sauce, then drizzle in the black vinegar and stir.

   Add in this stepChinkiang black vinegar 2 tsp

   medium-low heat

7. Turn off the heat and stir in the remaining garlic (finely chopped, raw), the coriander, basil and sliced spring onions; keeping those fresh herb flavours bright is the Georgian touch. Serve warm with rice, or at room temperature.

   Add in this stepGarlic cloves 1½Fresh coriander (cilantro), chopped 4 tbspBasil, chopped 2 tbspSpring onions 2