Yunnan eggplant with garlic and chillies

Yunnan is one of the most diverse regions in China in terms of cuisine. It is home to over 25 tribes and communities, each with its own cuisine and distinct ingredients. However, in extremely general terms, there are four main characteristics of the cuisine in this region:

• Sour: This is derived from pickled vegetables and vinegar.

• Spicy: The use of fresh chillies and Sichuan peppercorns is common.

• Herb: The cuisine is heavily scented with fresh herbs, perilla, sawtooth, and coriander.

• Fresh: Fresh vegetables are prized and commonly used.

This is a simple dish and one that I have grown to love. The earthy eggplant is soft and creamy, the chilli is fresh, and the bright pop of heat is addictive, and the soy caramelises over the vegetables, adding the "umami". This is a super simple dish to make; the key is high-heat wok cooking. The Yunnan characteristic of spiciness and fresh vegetables is quintessential.

This cookbook specialises in Yunnan Province, China, one of the 33 distinct Chinese cuisines. It is a masterclass in the region's ingredients, cooking techniques, herbs, and spices. It is packed full of traditional recipes. I have bookmarked quite a few recipes for the near future.

For more fabulous recipes from this cookbook, click here.

Ingredients;

4 tablespoons oil

6 small Japanese eggplants, halved longitudinally, and cut into 1/2-inch pieces

3-4 Anaheim or banana chillies, cut into 1/2-inch circles

2 tablespoons Kikkoman soy sauce

4 garlic cloves, minced

4 scallions, cut into /2-inch pieces

Salt, to taste

Method:

Heat the oil in a wok on high heat. Add the eggplant and chillies, and cook for 3-4 minutes, until the eggplant begins to soften. Add the soy sauce and toss well to coat the vegetables. Cook for another 2-3 minutes; the eggplant should be soft at this point, and the soy sauce completely absorbed.

Add the garlic and cook for another minute. Add the scallions, and salt if needed; the soy sauce should usually suffice for saltiness. Remove from the heat and serve immediately.