Aubergine and Red Peppers - infused with Szechuan and Ginger

This is a combo of two Ottolenghi-inspired recipes but it true fashion I altered it and it worked!

- 2 aubergine cut into smallish squares (they shrink, remember) - tossed through at least 60 ml The Avo Keeper Avocado 🥑 oil
- 4 grilled red peppers, brushed with TAK oil, cut into strips and then squares.
- Cherry tomatoes chopped into small squares
salted well.
- 70 grams of ginger cut thinly and a clove of garlic - fry in at least 3-4 tablespoons of oil, so the flavours go through it. Then also add - - Szechuan peppers, mixed in a mortar and pestle
- 40 grams of toasted pine nuts and a couple of tablespoons of white and / or sesame seeds
Mix all

Separately mix
60 ml The Avo Keeper cold pressed virgin oil


60ml soy sauce


100ml Shaoxing rice wine (or pale dry sherry)


3½ tbsp rice vinegar


2½ tbsp maple syrup
and heat along with currants in a pot. Let soak for longer if you like.
Then mix with the aubergines / pepper mix

Credit the concepts to @Ottolenghi