
Szechuan Style Aubergine
Cooking aubergine can be a bit of task; due to its sponge-like nature it can turn out very oily or even rubbery if undercooked or sealed the wrong way. Here the initial frying off of the aubergine works in the same way as searing a piece of meat before a slow cook. Sealing each piece and then braising the aubergine enables it to absorb the flavours of the rich sauce more gradually, while cooking through evenly.
Ingredients
- 2 Chinese aubergines
- 2–3 tablespoons vegetable oil
- 2 garlic cloves
- 1 fresh bird’s-eye chilli
- a small handful of coriander
The Sauce
- 1 tablespoon hoisin or yellow bean sauce
- ½ teaspoon chilli bean paste
- 1 tablespoon light soy sauce
- 1 tablespoon rice vinegar
- 2 teaspoons granulated sugar
- 100ml water
- a dash of dark soy sauce
Method
Preparation
Cooking
How To Make Szechuan Style Aubergine
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- 2 Chinese aubergines
- 2–3 tablespoons vegetable oil
- 2 garlic cloves
- 1 fresh bird’s-eye chilli
- a small handful of coriander
The Sauce
- 1 tablespoon hoisin or yellow bean sauce
- ½ teaspoon chilli bean paste
- 1 tablespoon light soy sauce
- 1 tablespoon rice vinegar
- 2 teaspoons granulated sugar
- 100ml water
- a dash of dark soy sauce
Preparation
Cooking
How To Make Szechuan Style 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.