Matt Tebbutt served up tasty sticky Sichuan-style aubergines on Saturday Kitchen.

The ingredients for the aubergine are: vegetable oil, for deep fat fryer, 30g plain flour, 40g rice flour, 15g cornflour, 1 free-range egg, 120ml almond milk and 1 large aubergine, cut into 2–3cm dice.

For the dressing: 2 garlic cloves, crushed, 1 tbsp finely chopped fresh ginger, 2 tbsp brown sugar, 1 tbsp Chinese black vinegar, ½ tsp crushed Sichuan peppercorns, 1 tbsp chilli garlic sauce, 100ml light soy sauce, 1 tsp toasted white sesame seeds, ½ tsp sesame oil, 1 tbsp cornflour, to thicken, salt and freshly ground black pepper.

For the garnish: 2 tbsp crispy shallots, 2 spring onions, finely sliced, 2 tbsp coriander sprigs and 1 red chilli, finely sliced.

See recipes by Matt in his book titled: Weekend: Eating at Home available from Amazon now.