Stuffed aubergines with peanut sauce recipe
 These stuffed aubergines come with a flavour-packed homemade peanut sauce and a crispy peanut and sourdough topping. 2 small aubergines dash olive oil1 banana shallot, finely chopped1 garlic clove, finely chopped½ courgette, finely chopped5 green beans, sliced1 red pepper, finely choppedsalt, to season 2 small aubergines dash olive oil 1 banana shallot, finely chopped 1 garlic clove, finely chopped ½ courgette, finely chopped 5 green beans, sliced 1 red pepper, finely chopped salt, to season dash olive oil100g/3½oz peanuts 1 garlic clove, finely chopped 100g/3½oz sourdough crumbs dash olive oil 100g/3½oz peanuts 1 garlic clove, finely chopped 100g/3½oz sourdough crumbs 2 tsp Sichuan peppercorns3 tbsp vegetable oil 1 tbsp chilli sauce 1 tbsp finely chopped ginger3 garlic cloves, finely chopped 2 tbsp sesame seeds 4 tbsp peanut butter 1–2 tsp sesame oil1 tbsp soy sauce 2 tsp Sichuan peppercorns 3 tbsp vegetable oil 1 tbsp chilli sauce 1 tbsp finely chopped ginger 3 garlic cloves, finely chopped 2 tbsp sesame seeds 4 tbsp peanut butter 1–2 tsp sesame oil 1 tbsp soy sauce 1 bunch spring onions, tops shredded 4 tbsp Thai basil 1 bunch spring onions, tops shredded 4 tbsp Thai basil Method To make the stuffed aubergines, preheat the oven to 200C/180C/Gas 6. Prick the aubergines all over with a fork and put them on a lightly greased baking tray the oven for 30–40 minutes to soften.Remove the aubergines from the oven, cool and cut in half. Scoop the middles out and chop. Reserve the chopped aubergines and the shells.Heat a little olive oil in a pan and fry the shallot and garlic until softened. Add the courgette, green beans and red pepper. Add the chopped aubergine and season with salt to taste. Spoon or pipe this mixture into the aubergines and put back into the oven for 20 minutes. To make the topping, heat a little olive oil in a pan and fry the peanuts with the garlic. Remove from the heat and cool. Fry the sourdough crumbs and remove from the heat to cool. Blend together in a food processor or blender and set aside.To make the peanut sauce, crush the peppercorns in a pestle and mortar and lightly dry fry in a pan until aromatic, then transfer to a bowl. Heat the oil in a pan and tip this over the Szechuan pepper, chilli, ginger and garlic. Add the sesame seeds and stir in the peanut butter, sesame oil (to taste) and soy sauce. Loosen with a little water if necessary and keep warm.To serve, sprinkle the topping over the stuffed aubergines. Spoon some peanut sauce onto a plate, sprinkle with the chopped spring onions, top with the stuffed aubergines and garnish with Thai basil. To make the stuffed aubergines, preheat the oven to 200C/180C/Gas 6. To make the stuffed aubergines, preheat the oven to 200C/180C/Gas 6. Prick the aubergines all over with a fork and put them on a lightly greased baking tray the oven for 30–40 minutes to soften. Prick the aubergines all over with a fork and put them on a lightly greased baking tray the oven for 30–40 minutes to soften. Remove the aubergines from the oven, cool and cut in half. Scoop the middles out and chop. Reserve the chopped aubergines and the shells. Remove the aubergines from the oven, cool and cut in half. Scoop the middles out and chop. Reserve the chopped aubergines and the shells. Heat a little olive oil in a pan and fry the shallot and garlic until softened. Add the courgette, green beans and red pepper. Add the chopped aubergine and season with salt to taste. Spoon or pipe this mixture into the aubergines and put back into the oven for 20 minutes. Heat a little olive oil in a pan and fry the shallot and garlic until softened. Add the courgette, green beans and red pepper. Add the chopped aubergine and season with salt to taste. Spoon or pipe this mixture into the aubergines and put back into the oven for 20 minutes. To make the topping, heat a little olive oil in a pan and fry the peanuts with the garlic. Remove from the heat and cool. Fry the sourdough crumbs and remove from the heat to cool. Blend together in a food processor or blender and set aside. To make the topping, heat a little olive oil in a pan and fry the peanuts with the garlic. Remove from the heat and cool. Fry the sourdough crumbs and remove from the heat to cool. Blend together in a food processor or blender and set aside. To make the peanut sauce, crush the peppercorns in a pestle and mortar and lightly dry fry in a pan until aromatic, then transfer to a bowl. Heat the oil in a pan and tip this over the Szechuan pepper, chilli, ginger and garlic. Add the sesame seeds and stir in the peanut butter, sesame oil (to taste) and soy sauce. Loosen with a little water if necessary and keep warm. To make the peanut sauce, crush the peppercorns in a pestle and mortar and lightly dry fry in a pan until aromatic, then transfer to a bowl. Heat the oil in a pan and tip this over the Szechuan pepper, chilli, ginger and garlic. Add the sesame seeds and stir in the peanut butter, sesame oil (to taste) and soy sauce. Loosen with a little water if necessary and keep warm. To serve, sprinkle the topping over the stuffed aubergines. Spoon some peanut sauce onto a plate, sprinkle with the chopped spring onions, top with the stuffed aubergines and garnish with Thai basil. To serve, sprinkle the topping over the stuffed aubergines. Spoon some peanut sauce onto a plate, sprinkle with the chopped spring onions, top with the stuffed aubergines and garnish with Thai basil.