Source: Food | The Guardian
A cheerful rice bowl fragrant with ginger, garlic and spring onion, and laced with a sprightly chilli bean sauceWith spring in the air, I want a dish that’s the equivalent of turning the key in the ignition, firing up the engine and riding off into the sun. In short: something with a bit of va-va-voom. That dish, for me, is these Sichuan aubergines, a take on the classic “fish fragrant aubergines” (so called because the same aromatics are often used to cook fish). Creamy to begin with, they’re layered with flavour by way of ginger, garlic, spring onion and, finally, laced with delight and good times owing to the bright chilli bean sauce and vinegar. Continue reading...