Szechuan-style mushrooms with aubergine

Szechuan-style-mushroom-with-aubergine. Distinctively rich and spicy hot: a wonderfully flavoured, comforting bowl of goodness.

1 large aubergine
400 g organic mushrooms (preferably a mixture – shiitake, oyster etc)
4 spring onions, including green parts, sliced diagonally
3 cloves garlic, finely chopped
1 red chilli, seeds in, finely chopped
2 cm piece of ginger, peeled and finely chopped

For the oil:
125 ml groundnut oil
2 star anise
1 tsp Szechuan peppercorns
1 tsp dried chillies
1 tbsp toasted sesame oil

For the sauce:
100 ml organic soy sauce
50 ml Chinese rice wine (use sake or dry sherry if not available)
1 tbsp maple syrup
1 tsp cornflour

To garnish:
1 tbsp toasted sesame seeds
1 spring onion, white and green parts, finely sliced

View the full recipe at The Circus Gardener’s Kitchen →