Hunan Xiang Kao Qie Zi Bing

This modern Hunanese street-food creation takes the region's beloved grilled aubergine — charred whole over coals until the flesh turns silken — and layers it with roasted long green peppers, pickled chillies, and a pungent minced garlic dressing into a pressed 'cake' that is sliced like a terrine at the table. A relative newcomer to Hunan's food scene, it has spread rapidly through Changsha's night food courts for its bold flavours and dramatic presentation.

Serves: 4

Ingredients

• 2 large aubergines / eggplants (about 700g / 1.5 lb total)
• 4 long green peppers (Hunan-style mild green chilli), or Italian frying peppers
• 2 fresh red chillies
• 5 garlic cloves, very finely minced
• 2 tbsp (30ml) light soy sauce
• 1 tbsp (15ml) black vinegar (Chinkiang)
• 1 tsp sesame oil
• 1 tbsp (15ml) chilli oil (with sediment)
• 2 tbsp (30ml) pickled chilli (duo jiao) or finely chopped pickled jalapeños
• 1 tsp sugar
• Salt to taste
• Fresh coriander and thinly sliced spring onions, to garnish

Instructions

1. Grill the aubergines and green peppers directly over a gas flame or charcoal grill, turning with tongs every 3–4 minutes, for 15–20 minutes total until the skins are entirely black and the flesh is completely collapsed and soft. Place in a covered bowl and rest 10 minutes — the steam loosens the skins.
2. Peel off the charred skin from the aubergines under cold running water; do not rinse the flesh itself or you will lose the smoky juices. Peel the peppers. Gently squeeze out excess liquid from both.
3. Tear the aubergine flesh lengthwise into wide ribbons. Slice the peppers into strips. Arrange alternating layers in a small loaf tin or deep square container: aubergine, pepper, aubergine, pepper. Press down firmly, cover, and refrigerate for 30 minutes to set the shape.
4. Meanwhile, mix together garlic, soy sauce, black vinegar, sesame oil, chilli oil, duo jiao, and sugar into a dressing. Adjust salt.
5. Unmould the pressed 'cake' onto a serving plate and cut into thick slices with a sharp knife. Spoon the dressing generously over each slice.
6. Garnish with fresh coriander and spring onions. Serve at room temperature.

Cook's Notes: The pressing step is what gives this dish its modern restaurant appearance — it can be assembled up to 8 hours ahead and refrigerated until serving. The dressing should be quite bold and punchy; Hunanese flavours are never shy.