Learn . Laugh . Eat

Szechuan Claypot Aubergine

Prep: 15 Mins

Cook: 20 Mins

A vegan recipe that stands out from the crowd; friend aubergines, shiitake mushrooms, rice and flavours aplenty combine to bring this tasty bowl of Chinese food to life.

  • 2 Chinese aubergines
  • 1 clove garlic, finely chopped
  • 1 large red chilli, deseeded (optional depending on preferred spice level) and finely chopped
  • ½ thumb sized piece of ginger, peeled and finely chopped
  • 100g pickled pak choi or Sichuan pickled vegetables
  • a small handful coriander, finely chopped for garnish
  • 400ml vegetable oil (if deep frying the aubergine)

The Marinade

  • ½ tablespoon vegetarian oyster sauce
  • ½ tablespoon soy sauce
  • ¼ teaspoon sugar
  • 1 teaspoon sesame oil

The Sauce

  • 1 tablespoon chilli bean paste
  • ½ tablespoon vegetarian oyster sauce
  • 200ml chicken stock
  • 1 teaspoon sugar
  • 1 teaspoon Chinkiang black rice vinegar
  • ½ tablespoon Shaoxing rice wine


Preparation

1. Leaving the skin on, slice the aubergines in half lengthways, then lengthways once again, quartering them, before cutting into 3-4 cm chunks to end up with approx. 16 pieces (depending on the size of your aubergine).

2. Finely chop the garlic, chillies, ginger and coriander. Take care to keep the chillies and coriander separate.

3. Mix all ‘The Sauce’ ingredients together in a bowl. In a small separate bowl, tip your, then massage in ‘The Marinade’ ingredients until well mixed.

Cooking

4. Heat a frying pan over a medium heat. Add the aubergine pieces and fry, turning, until golden brown and charred (but not burnt) on both sides. Remove from the heat and set aside.

5. Heat 1 ½ tablespoons of vegetable oil to a high heat in a well fired claypot and swirl around the base of the pot. Once smoking hot, add the ginger and spring onion and stir through for 30 seconds or so until softened and fragrant. Add pickled vegetables followed by the chillies and cook for a couple of minutes.

6. Add the sauce followed by the aubergine, mix well, bring to a medium to high heat, add the stock and cover with the lid.

7. Bring to boil, cook for 10 to 15minutes until the aubergine is soft and tender and the sauce has reduced and thickened. Garnish with spring onion and coriander, Serve.

Delicious Szechuan Claypot Aubergine/Eggplant

In today's episode of Wok Wednesday, Jeremy cooks a delicious vegetarian claypot aubergine recipe!- Check it out!

INSPIRED BY OUR TIPS AND RECIPES?

Why not check out our exclusive School of Wok ranges below - From our popular woks to our fun and inspiring cooking classes, we cater for all of your culinary needs!


  • 2 Chinese aubergines
  • 1 clove garlic, finely chopped
  • 1 large red chilli, deseeded (optional depending on preferred spice level) and finely chopped
  • ½ thumb sized piece of ginger, peeled and finely chopped
  • 100g pickled pak choi or Sichuan pickled vegetables
  • a small handful coriander, finely chopped for garnish
  • 400ml vegetable oil (if deep frying the aubergine)

The Marinade

  • ½ tablespoon vegetarian oyster sauce
  • ½ tablespoon soy sauce
  • ¼ teaspoon sugar
  • 1 teaspoon sesame oil

The Sauce

  • 1 tablespoon chilli bean paste
  • ½ tablespoon vegetarian oyster sauce
  • 200ml chicken stock
  • 1 teaspoon sugar
  • 1 teaspoon Chinkiang black rice vinegar
  • ½ tablespoon Shaoxing rice wine


Preparation

1. Leaving the skin on, slice the aubergines in half lengthways, then lengthways once again, quartering them, before cutting into 3-4 cm chunks to end up with approx. 16 pieces (depending on the size of your aubergine).

2. Finely chop the garlic, chillies, ginger and coriander. Take care to keep the chillies and coriander separate.

3. Mix all ‘The Sauce’ ingredients together in a bowl. In a small separate bowl, tip your, then massage in ‘The Marinade’ ingredients until well mixed.

Cooking

4. Heat a frying pan over a medium heat. Add the aubergine pieces and fry, turning, until golden brown and charred (but not burnt) on both sides. Remove from the heat and set aside.

5. Heat 1 ½ tablespoons of vegetable oil to a high heat in a well fired claypot and swirl around the base of the pot. Once smoking hot, add the ginger and spring onion and stir through for 30 seconds or so until softened and fragrant. Add pickled vegetables followed by the chillies and cook for a couple of minutes.

6. Add the sauce followed by the aubergine, mix well, bring to a medium to high heat, add the stock and cover with the lid.

7. Bring to boil, cook for 10 to 15minutes until the aubergine is soft and tender and the sauce has reduced and thickened. Garnish with spring onion and coriander, Serve.

Delicious Szechuan Claypot Aubergine/Eggplant

In today's episode of Wok Wednesday, Jeremy cooks a delicious vegetarian claypot aubergine recipe!- Check it out!

INSPIRED BY OUR TIPS AND RECIPES?

Why not check out our exclusive School of Wok ranges below - From our popular woks to our fun and inspiring cooking classes, we cater for all of your culinary needs!

instagram pinterest TABLEFLIP Youtube Icon