Make these Szechuan aubergines, then check out more aubergine recipes such as our smoky miso aubergines.


  • oil
  • 2 aubergines, cut into batons
  • 100g (optional) minced pork
  • 2 cloves garlic, crushed
  • (we used Ma Po sauce) Szechuan chilli bean paste
  • grated to make 1 tsp ginger
  • 1 tbsp golden caster sugar
  • 100ml vegetable stock
  • 2 tsp cornflour
  • 4 tbsp Chinese black vinegar
  • 2 spring onions, sliced 


  • STEP 1

    Heat some oil in a wok and fry the aubergine batons until they are brown and blistered and meltingly tender, add more oil if you need to.Add in the mince, if using, and fry for a few minutes until browned and cooked.Add the garlic and stir once or twice then add the bean paste, ginger and sugar and stir-fry for a minute or two.Add the stock and bring to a simmer for a minute. Mix the cornflour with a little water to make a paste, stir this into the aubergine and cook for a minute, then add the vinegar and spring onions and cook for a minute before serving. Sprinkle with a few more spring onions to serve, if you like.

Check out more of our best aubergine recipes...

Brinjal Pickle (Aubergines) Recipe


Janine Ratcliffe Portrait
Janine RatcliffeFood director

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