Braised Aubergine And Courgettes

Recipe By:
Chatter
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  • Yield 4 Servings
  • Level Medium

A recipe made of eggplant and zucchini.
 

Ingredients

  • 1 aubergine (eggplant), about 350g/12 ounces
  • 2 small courgettes (zucchini)
  • 15ml/1 tablespoon vegetable oil
  • 2 garlic cloves, finely chopped
  • 2 fresh red chillies, seeded and finely chopped
  • 1 small onion, diced
  • 15ml/1 tablespoon black bean sauce
  • 15ml/1 tablespoon dark soy sauce
  • 45ml/3 tablespoon cold water
  • Salt
  • Chilli flowers (optional), to garnish
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Directions

  1. 1. Tirm the aubergine and slice it in half lengthways, then across into 1cm/ 1/2 in thick slices.
  2. 2. Layer the slices in a coriander, sprinkling each layer with salt. Leave the aubergine to stand for about 20 minutes.
  3. 3. Roll cut the courgettes by slicing off one end diagonally, then rolling the courgettes through 180 degrees and taking off another diagonal slice, which will form a triangular wedge.
  4. 4. Make more wedges of courgette in the same way.
  5. 5. Rinse the aubergine slices well, drain and dry thoroughly on kitchen paper
  6. 6. Heat the oil in a wok or non-stick frying pan. Stir-fry the garlic, chillies and onion with the black bean sauce for a few seconds.
  7. 7. Add the aubergine slices and stir-fry for 2 minutes, sprinkling over a little water to prevent them from burning.
  8. 8. Stir in the courgettes, soy sauce and measured water. Cook, stirring occasionally, for 5 minutes. Serve hot, garnished with chilli flowers
  9. COOK’S TIP:
  10. 9. Chill flowers make a pretty garnish. Using small scissors, slit a fresh red chili from the tip to within 1cm/ 1/2 in of the stem cut. Repeat this at regular intervals so that you have slender “petals” attached at the stem. Rinse the chilli to remove the seeds, then place it in a bowl of iced water for 4 hours until the “petals” curl.