
Sichuan Aubergine
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. Sichuan Aubergine, according to Head Chef Jeremy, is spicy and slightly sweet, and melts in your mouth.This warming and comforting aubergine dish may just be the recipe you need for the Autumn and Winter months!
Ingredients
- 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
Method
Preparation
Cooking
How To Make Easy Szechuan Aubergine
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- 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
Preparation
Cooking
How To Make Easy Szechuan Aubergine
View Our Products
Have you been inspired by our tips and recipes? Why not check out our ranges below! From our exclusive range of woks to our cookery classes that will help inspire your cooking further.