Sichuan-style garlic aubergine with tofu and rice

Ingredients

For 1 serving

• Eggplant250 g
• Tofu100 g
• Garlic2 cloves
• Ginger5 g
• Soy sauce1 tablespoon
• Rice vinegar1 tablespoon
• Brown sugar1 teaspoon
• Chili pepper1
• White rice60 g
• Peanut oil1 tablespoon
• Saltto taste

Contains: gluten, nuts, soy,

In season: June – September

Method

1. Rinse the rice, cook it in plenty of boiling salted water for the time on the packet (about 12–15 minutes) until tender, drain and keep covered.
2. Meanwhile wash and trim the aubergines and cut into batons of about 1.5 cm; steam them for 8 minutes, until soft and easily pierced.
3. While they steam, drain and pat dry the tofu and cut into 2 cm cubes; chop the garlic, peeled ginger and chilli. In a small bowl mix soy sauce, rice vinegar, brown sugar and 3 tablespoons of water.
4. Heat the groundnut oil in a frying pan over medium-high heat and fry the tofu for 5 minutes, turning, until golden on all sides; add garlic, ginger and chilli and fry for 30 seconds until fragrant.
5. Add the aubergines and the sauce and cook for 3 minutes, stirring gently, until the sauce has reduced and the aubergines are glossy; serve with the rice.