Deliciously spicy, garlicky, and packed with umami, the soft aubergine absorbs all the beautiful flavours in this quick and easy mid-week dinner.
The Doubanjiang paste is key in this dish; this fermented spicy bean paste has such deep savoury and salty flavours and is used extensively in Sichuan cuisine. It can be found in Oriental supermarkets and even on Amazon. It is worth keeping some in your pantry as it lifts so many dishes!
To accompany the aubergine, I made an easy traybake sweet chilli roasted Brussels sprouts and broccoli.
METHOD FOR AUBERGINE
METHOD FOR SWEET CHILLI GREENS