Sichuanese aubergine
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Andrew Wong shares his incredible Sichuanese aubergine recipe, a must-try dish that is surprisingly simple to pull off at home. The heat of the chilli bean paste is beautifully intense and warming without killing off any of the other flavours, all melding beautifully with the silken aubergine flesh.
First published in 2017
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Ingredients
Metric
Imperial
Sichuanese aubergine
- 300g of baby aubergine
- 3 tbsp of vegetable oil
- 1 1/2 tbsp of fermented chilli bean paste
- 1/2 tbsp of black bean sauce
- 3 dried red chillies, cut widthways in half
- 1 pinch of chilli flakes
- 2 tbsp of Shaoxing wine
- 2 tbsp of Chinese red vinegar
- 100ml of vegetable stock, (or chicken stock)
- 4 tsp sugar
SAVE RECIPE
Method
1
To begin, remove the tops of the aubergines and cut them in half lengthways
- 300g of baby aubergine
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 tbsp of vegetable oil
- 1 1/2 tbsp of fermented chilli bean paste
- 1/2 tbsp of black bean sauce
- 3 dried red chillies, cut widthways in half
- 1 pinch of chilli flakes
3
Add the aubergine halves and lightly fry before adding the Shaoxing wine, red vinegar, stock and sugar
- 2 tbsp of Shaoxing wine
- 2 tbsp of Chinese red vinegar
- 100ml of vegetable stock, (or chicken stock)
- 4 tsp sugar
4
Cook until the sauce has reduced slightly and the aubergine is tender
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