Just before Christmas, a friend asked me for this recipe, and I realised I’d never actually posted it.
This was a bit of a surprise, as it’s something I’ve been making for years. I had to send him the draft, and it was, let’s say, a little rough…
I’ve tidied it up now.
So, what exactly is “three cup aubergines”? It looks pretty questionable if you try to express it in emoji, but it’s just a veggie take on a Chinese classic: Three Cup Chicken.
I don’t think there’s a recipe in Every Grain of Rice– which has become my go-to for Chinese food – but that Serious Eats one is decent, and it’s pretty simple in any case.
The three cups in question are, historically, one each of soy, rice wine, and sesame oil, all cooked down to a sticky sauce. Although if you actually use three cups of each you’ll need to serve it with a generous side of blood pressure meds.
Both the aubergine and chicken versions are quick to make, succulent, and incredibly comforting served with a bowl of rice and some simple greens.