Learn . Laugh . Eat

Sichuan Aubergine

Prep:

Cook:

We have just about reached the end of the aubergine season, so if you see any in the shops or markets, grab them quickly and make the most of these delicious native Southeast Asian berries. Yes, they are actually classified as a fruit, even though we mostly treat them as vegetables – in curries, ratatouilles, moussakas, and as in this recipe from the School of Wok, fried and baked in a spicy Sichuan sauce. The ones you find in the supermarkets are quite likely imported from overseas, so if you are lucky enough to be wandering around the Asian supermarkets then you may come across some super delicious tubular-shaped Chinese Aubergines. Of the many varieties of aubergine, the glossy, deep purple, zeppelin-like Mediterranean aubergine is probably the most familiar, but also common are the Thai pea aubergines we love to crunch in our Thai curries and the plump and ivory-coloured ‘eggplant’ as they as known in America. To counteract the miserable weather we are suffering, a warming, spicy, comforting Sichuan aubergine dish may be just the tonic you need.

IngredientsMethod
  • 2 large Aubergines
  • Salt and pepper, to taste
  • 2 cloves garlic
  • 1 Birdseye chilli

The Sauce

  • 1 tbsp yellow bean sauce
  • ½ tsp chilli bean paste
  • 1 tbsp light soy sauce
  • Dash dark soy sauce
  • 1 tsp red rice vinegar
  • 2 tsp sugar
  • 1 ladle of water

Cooked in a clay pot, this dish is bursting with heat and flavour with a delicate savoury tang, from the red rice vinegar which you could substitute with balsamic vinegar if you wish. The recipe calls for ingredients such as yellow bean sauce and chilli bean paste which you can also find in the Chinese supermarkets. Sichuan Aubergine, according to Head Chef Jeremy, is spicy and slightly sweet, and melts in your mouth. Chef Nev calls it his ‘party’ dish. Being rich and sumptuous, it is ideal to serve to your guests on a cold, wet evening. So give it a go!

Check out our Authentic Chinese classes for more delicious go-to dishes and to learn more about traditional Chinese cooking and flavours.

Preparation

Slice the aubergine lengthways into quarters

Bash the garlic cloves and remove the skin

Finely chop the chillies and place in a small prep bowl

Mix all the sauce ingredients together in a prep bowl

Cooking

Heat 2 tbsp oil in a frying pan to medium-high heat

Place the aubergine in the pan, turn once immediately to wrap oil around both sides and fry until golden brown. Once golden brown on both sides, remove from pan.

Heat 1 tbsp vegetable oil in a wok to high heat

Add the whole cloves of garlic to the pan and then the aubergine

Add the chilli and immediately pour in the sauce mixture

Pour the sauce into a claypot, or oven proof dish and bake for 20 minutes at 200°C

Serving

Garnish with sesame oil & coriander


  • 2 large Aubergines
  • Salt and pepper, to taste
  • 2 cloves garlic
  • 1 Birdseye chilli

The Sauce

  • 1 tbsp yellow bean sauce
  • ½ tsp chilli bean paste
  • 1 tbsp light soy sauce
  • Dash dark soy sauce
  • 1 tsp red rice vinegar
  • 2 tsp sugar
  • 1 ladle of water

Cooked in a clay pot, this dish is bursting with heat and flavour with a delicate savoury tang, from the red rice vinegar which you could substitute with balsamic vinegar if you wish. The recipe calls for ingredients such as yellow bean sauce and chilli bean paste which you can also find in the Chinese supermarkets. Sichuan Aubergine, according to Head Chef Jeremy, is spicy and slightly sweet, and melts in your mouth. Chef Nev calls it his ‘party’ dish. Being rich and sumptuous, it is ideal to serve to your guests on a cold, wet evening. So give it a go!

Check out our Authentic Chinese classes for more delicious go-to dishes and to learn more about traditional Chinese cooking and flavours.

Preparation

Slice the aubergine lengthways into quarters

Bash the garlic cloves and remove the skin

Finely chop the chillies and place in a small prep bowl

Mix all the sauce ingredients together in a prep bowl

Cooking

Heat 2 tbsp oil in a frying pan to medium-high heat

Place the aubergine in the pan, turn once immediately to wrap oil around both sides and fry until golden brown. Once golden brown on both sides, remove from pan.

Heat 1 tbsp vegetable oil in a wok to high heat

Add the whole cloves of garlic to the pan and then the aubergine

Add the chilli and immediately pour in the sauce mixture

Pour the sauce into a claypot, or oven proof dish and bake for 20 minutes at 200°C

Serving

Garnish with sesame oil & coriander

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