Sichuanese Aubergine

Serves: 2 (scaled from 2)


3 tbsp vegetable oil
2 tbsp red wine vinegar
4 tsp sugar
100 ml stock
3 dried chilli
1.5 tbsp fermented chilli bean paste
0.5 tbsp black bean sauce
1 pinch chilli flakes
300 g baby aubergines
2 tbsp shaoxing wine


Combine chilli bean paste, black bean sauce, dried chillis and chilli flakes.

Also mix wine, vinegar, stock and sugar

Slice aubergines to bite sized pieces

Heat oil in wok until smoking. Lightly fry chilli mix. Add aubergines and fry briefly before adding stock mix. Cook until aubergines soften, perhaps 15 min, adding more wine if needed.


Serve with steamed rice.

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