Sichuanese aubergine

Sichuanese aubergine

Andrew Wong shares his incredible Sichuanese aubergine recipe, a must-try dish that is surprisingly simple to pull off at home.
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  1. Step 1

    To begin, remove the tops of the aubergines and cut them in half lengthways
  2. Step 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. Step 3

    Add the aubergine halves and lightly fry before adding the Shaoxing wine, red vinegar, stock and sugar
  4. Step 4

    Cook until the sauce has reduced slightly and the aubergine is tender