A Stunning Vegan Recipe from Yang Liu and Katharina Pinczolits
In their beautiful new cookbook Vegan Chinese Food, Yang Liu and Katharina Pinczolits – the founders of the hugely popular food blog littlericenoodle – share eighty-six plant-based recipes, along with the best tips for turning your favourite Chinese dishes vegan-friendly. We are delighted to share one of the stunning recipes from the book with the readers of our blog, perfect for some fresh culinary inspiration for this Veganuary.
Grilled Eggplant with Garlic 蒜蓉烤茄子
Preparation time: 10 minutes
Cooking time: 20 minutes
Eggplant (aubergine) is one of the most popular vegetables at late-night barbecue stands in China. in this recipe, we grill the eggplant in the oven with the same seasonings as those used in barbecue dishes. it can be served as an appetiser for dinner or can be eaten as a snack.
400g (14 oz) long purple eggplant (aubergine)
60 ml (2 fl oz/1/4 cup) canola (rapeseed) oil, plus extra for brushing
5 garlic cloves, finely chopped
2 bird’s eye chillies, destemmed and finely chopped
2 tablespoons chilli flakes
1 tablespoon cumin seeds
60 ml (2 fl oz/1/4 cup) soy sauce
1 tablespoon vegan oyster sauce
1 spring onion (scallion), roughly chopped
Preheat the oven to 200°C (390°F).
Brush a thin layer of the oil on the outside of the eggplant, then place them on a baking tray on the middle rack of the oven. Bake for 15 minutes, then turn them around and cook for another 10 minutes.
In a bowl, mix the garlic, chilli, chilli flakes, cumin, soy sauce, vegan oyster sauce and the oil. Put the eggplants on a baking tray, cut them open lengthways and flatten, then brush the seasoning evenly over the eggplants. Bake for another 6–8 minutes then remove and scatter over the spring onion.
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