Szechuan Claypot Aubergine

2 Chinese aubergines, cut into long chunks
1 tablespoon vegetable oil
1 red chilli, cut into pieces (optional)
2 spring onions, sliced
Small handful coriander leaves

The Aromatics
3 garlic cloves, lightly crushed
Thumb sized piece ginger, sliced
Coriander stalks, roughly chopped
2 tablespoons Tianjin preserved cabbage, rinsed and chopped

The Sauce
1 teaspoon chilli bean sauce
1 tablespoon vegetarian stir fry sauce (or oyster sauce alternative)
1 tablespoon Shaoxing rice wine
1 tablespoon black rice vinegar
½ tablespoon light soy sauce
½ teaspoon sugar
150ml vegetable or mushroom stock

PREPARATION

1. Rinse the Tianjin preserved cabbage to remove excess salt, chop finely and steam for about 10 minutes to release its flavour.
2. Cut the aubergines into long chunky pieces and massage them with about 1 tablespoon of oil so they are lightly coated.

COOKING

1. Heat a frying pan or wok over medium heat and sear the aubergine pieces until lightly charred on the edges. Remove and set aside.
2. In the same pan, add garlic, ginger and coriander stalks and cook until fragrant and slightly golden.
3. Add the chopped preserved cabbage and red chilli, tossing briefly so the flavours combine.
4. Mix together chilli bean sauce, vegetarian stir fry sauce, rice wine, black vinegar, light soy sauce and sugar to create the sauce base.
5. Pour the sauce mixture into the pan and allow it to bubble briefly so it begins to caramelise.
6. Return the seared aubergine to the pan and toss until each piece is coated in the sauce.
7. Pour in the vegetable stock and bring everything to a strong simmer.
8. Cover with a lid and cook for about 5 minutes so the aubergine softens and absorbs the flavour.
9. Remove the lid and allow the sauce to reduce slightly until glossy and rich.
10. Garnish with sliced spring onions and fresh coriander before serving.

School of Wok Tips

• Searing aubergine first helps it absorb sauce without becoming oily.
• Tianjin preserved cabbage adds deep savoury flavour to the dish.
• Allow the sauce to reduce naturally rather than thickening with cornflour if possible.
• This dish pairs perfectly with steamed jasmine rice.

FAQs

Why is it called fish fragrant aubergine?
The name refers to a Sichuan flavour profile traditionally used for fish dishes, even though this recipe contains no fish.

What can I use instead of Tianjin preserved cabbage?
You can substitute with finely chopped pickled mustard greens or omit it for a milder flavour.

Can I add minced pork to this dish?
Yes. Many traditional versions include minced pork, which can be stir fried with the aromatics before adding the sauce.