A classic Sichuan dish, prepared with the flavourings used in traditional Sichuanese fish cookery: pickled chillies, garlic, ginger and spring onion. The colour is derived from pickled chillies mixed with broad beans in the famous Pixian chilli bean paste. The sauce is sweet, sour and spicy, with a reddish hue.

The dish is equally delicious served hot or cold.

1. Lay aubergines on baking tray and sprinkle liberally with oil. Cook in a medium oven for about 10-15 mins until slightly golden on the outside and soft and buttery inside. Remove and set aside (or optionally leave in the oven on a very low heat to stay warm).
2. Heat 2-3 tbsp of oil in a wok, add chilli bean paste and stir-fry for 20 secs until oil is red and fragrant. Add ginger and garlic and continue to stir-fry for another 20-30 secs until they are fragrant. Take great care not to burn the flavourings.
3. Add stock, sugar and soy sauce and mix well. Season with salt to taste if necessary.
4. Add aubergines to the sauce and simmer gently for a few minutes to absorb some of the flavours. Sprinkle potato flour mixture over aubergines and stir in gently to thicken the sauce. Next, stir in vinegar and spring onions and leave for a few secs until onions have lost their rawness.
5. Remove pan from heat, stir in sesame oil and serve.