Sichuan Fried Aubergine

October 8th, 2011 § 0 comments

This is a popular Sichuan vegetable dish (suitable for vegan).

The spicy and bold flavour makes me feel vibrant.

Serve with plain boiled rice or noodles.


— Sichuan Fried Aubergine (serves 2) —

400g aubergines

2 garlic cloves, finely chopped

1 tablespoon ginger, finely chopped

1 tablespoon sesame oil

2 tablespoon chilli bean sauce (available at oriental grocery store)

100ml vegetable stock

1 tablespoon light soy sauce

1/2 tablespoon rice vinegar

1 teaspoon sugar

1/2 tablespoon corn flour blended with 1 tablespoon water

Oil for deep-frying

Some spring onion for garnish, finely chopped


Cut the aubergine lengthways into 2/3 inch wide by 2 inch long strips.

Heat the deep-frying oil to 375F/180C. Deep fry the aubergine for about 3 minutes until slightly golden. Drain excess oil on kitchen papers.

Heat the sesame oil in a frying-pan, add the garlic, ginger, chilli bean sauce and stir-fry for 10 seconds. Add the deep-fried aubergine and vegetable stock and then simmer over medium heat for 3 minutes.

Add the soy sauce, rice vinegar and sugar, then add the blended corn flour and stir to thicken the sauce.

Garnish with the spring onion.

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