About halfway down one of the quieter streets in London’s Chinatown, there’s an orange and black shopfront with a large window, where three chefs put on a show to lure in the passing trade. They’re busily making tray after tray of the delicate little xiaolongbao, or soup dumplings, that their restaurant is named after.
But I’ve come for something else.
Inside the modest, laid-back homestyle restaurant is one of my favourite dishes: Aubergine in Spicy Sauce. It sounds simple, and in many ways it is: smooth strips of aubergine served with a slick, spicy sauce that is crammed full of garlic and ginger. A plate of spicy aubergine with a big bowl of rice will keep me quiet for a good 30 minutes!
Today’s recipe is inspired by Beijing Dumpling’s phenomenally tasty dish. Aubergine is a terrific meat-free option because it has a lovely fleshy texture that feels substantial and also holds flavours very well. And this dish is ready in just moments, so it’s ideal for a weekday meal too.
P.S I’ve only included one blurry-ish image of the dish (taken on my phone!) because I’ve gone and left my SD card at Amy’s place (who happens to be away on holiday at the moment, d’oh!).
