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Sichuan Aubergine

Prep: 5 mins

Cook: 30 mins

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!

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

Preparation

1. Slice the aubergine lengthways into quarters

2. Bash the garlic cloves and remove the skin

3. Finely chop the chillies and place in a small prep bowl

4. Mix all the sauce ingredients together in a prep bowl

Cooking

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

6. 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.

7. Heat 1 tbsp vegetable oil in a wok to high heat

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

9. Add the chilli and immediately pour in the sauce mixture

10. Pour the sauce into a claypot, or oven proof dish and bake for 20 minutes at 200°C. Remove from oven and garnish with sesame oil and coriander.

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

1. Slice the aubergine lengthways into quarters

2. Bash the garlic cloves and remove the skin

3. Finely chop the chillies and place in a small prep bowl

4. Mix all the sauce ingredients together in a prep bowl

Cooking

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

6. 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.

7. Heat 1 tbsp vegetable oil in a wok to high heat

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

9. Add the chilli and immediately pour in the sauce mixture

10. Pour the sauce into a claypot, or oven proof dish and bake for 20 minutes at 200°C. Remove from oven and garnish with sesame oil and coriander.

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.

Woks

Utensils

Gift Vouchers

Classes

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