Home > Eat > Recipe > Recipe: Sichuanese aubergines

Recipe: Sichuanese aubergines

***Rachel Khoo would like to thank all the inspiring people who helped make the Khoollect studio a hive of creativity. Although the Khoollect studio’s doors have now closed, you can keep up with Rachel’s newest adventures on RachelKhoo.com and on Rachel’s Instagram and Facebook pages – and, continue to enjoy the Khoollect website’s stories and recipes, which will remain available.***

starter
vegetarian
1 Star2 Stars3 Stars4 Stars5 Stars
(No Ratings Yet)
Loading...

Andrew Wong, owner of London’s A. Wong restaurant, shares his delicious recipe for Sichuanese aubergines.

When we opened the restaurant in 2012, never in a million years would I imagine that this would be our most popular dish. Especially as it’s suitable for vegetarians. We must have sold several thousand portions of it and I’m sure it has something to do with the fact that it’s a dish without pretence. It is sweet, sour and spicy in equal parts, without an ounce of subtlety.

Sichuanese aubergines

1 Star2 Stars3 Stars4 Stars5 Stars
(No Ratings Yet)
Loading...

Preparation Time10 MINUTES

Cooking Time20 MINUTES

Resting Time MINUTES

Serves2

LevelEasy


ingredients

300g (about 2 cups) baby aubergines

3 tbsps vegetable oil

1½ tbsp fermented chilli bean paste

½ tbsp ready-made black bean sauce

3-4 dried red chillies, cut widthways into 2 lengths

Pinch of chilli flakes

2 tbsp Shaoxing rice wine

2 tbsp Chinese red vinegar

100ml (½ cup) vegetable or chicken stock

4 tsp sugar

1

Remove the tops from the baby aubergines and cut them in half lengthways.

2

Add the oil to a hot wok and lightly fry off the chilli bean paste, black bean sauce, dried chillies and chilli flakes – you want to get the oil to change into a glowing red colour.

3

Add the aubergine halves and lightly fry before adding the wine, red vinegar, stock and sugar.

4

Cook until reduced slightly before serving.

SHOW MORE
SHOW LESS

Preparation Time10 MINUTES

Cooking Time20 MINUTES

Resting Time MINUTES

Serves2

LevelEasy


ingredients

300g (about 2 cups) baby aubergines

3 tbsps vegetable oil

1½ tbsp fermented chilli bean paste

½ tbsp ready-made black bean sauce

3-4 dried red chillies, cut widthways into 2 lengths

Pinch of chilli flakes

2 tbsp Shaoxing rice wine

2 tbsp Chinese red vinegar

100ml (½ cup) vegetable or chicken stock

4 tsp sugar

1

Remove the tops from the baby aubergines and cut them in half lengthways.

2

Add the oil to a hot wok and lightly fry off the chilli bean paste, black bean sauce, dried chillies and chilli flakes – you want to get the oil to change into a glowing red colour.

3

Add the aubergine halves and lightly fry before adding the wine, red vinegar, stock and sugar.

4

Cook until reduced slightly before serving.

SHOW MORE
SHOW LESS

Andrew Wong, owner of London’s A. Wong restaurant, shares his delicious recipe for Sichuanese aubergines.

When we opened the restaurant in 2012, never in a million years would I imagine that this would be our most popular dish. Especially as it’s suitable for vegetarians. We must have sold several thousand portions of it and I’m sure it has something to do with the fact that it’s a dish without pretence. It is sweet, sour and spicy in equal parts, without an ounce of subtlety.

Sichuanese aubergines

1

Remove the tops from the baby aubergines and cut them in half lengthways.

2

Add the oil to a hot wok and lightly fry off the chilli bean paste, black bean sauce, dried chillies and chilli flakes – you want to get the oil to change into a glowing red colour.

3

Add the aubergine halves and lightly fry before adding the wine, red vinegar, stock and sugar.

4

Cook until reduced slightly before serving.

SHOW MORE
SHOW LESS
Profile Photo
WRITTEN BY:
Khoollect team

The Khoollect team is small but perfectly formed. We're a diverse and interesting bunch, located in ...

READ MORE BY Khoollect team

You decide

Your dream holiday destination

View Results

Loading ... Loading ...
Profile Photo
WRITTEN BY:
Khoollect team

The Khoollect team is small but perfectly formed. We're a diverse and interesting bunch, located in ...

READ MORE BY Khoollect team

You decide

Your dream holiday destination

View Results

Loading ... Loading ...
Profile Photo
WRITTEN BY:
Khoollect team

The Khoollect team is small but perfectly formed. We're a diverse and interesting bunch, located in ...

READ MORE BY Khoollect team

You decide

Your dream holiday destination

View Results

Loading ... Loading ...
comments
Leave A Comment

You must be logged in to post a comment.

DON'T BE SHY WE WANT TO HEAR FROM YOU.

RSS feed for comments on this post. TrackBack URL

starter

MORE RECIPES WITH starter

vegetarian

MORE RECIPES WITH vegetarian

instagram

join us on instagram

instagram

join us on instagram

Out Now!

Rachel Khoo's Chocolate e-cookbook

With over 30 delicious recipes, this e-cookbook showcases wonderful new ways to cook with cocoa. This is not just a dessert book; within you'll find a whole range of recipes for every occasion from a decadent chocolate tahini caramel torte, to a confit cocoa cod with lemony white chocolate sauce. These recipes are featured in Rachel Khoo's Chocolate TV show.

100% of the proceeds* from this book will be donated to Women’s Aid (charity number 1054154)

Skip to toolbar